Pernil asado (a pork roast, Puerto Rican in this case)

Ahh... PERNIL!  How to best describe it without waxing melodramatic, yet still capturing is quintessential yumminess?

     Perhaps that question alone does it sufficient justice.
     It's a pork roast, Spanish in general, though the variation with which I'm most familiar is Puerto Rican (New Yo-Rican, to my fellow Brooklynites [to non-Brooklynites: that's not some kind of slur, it's a specific delineation of New York P.R. w.r.t. Borinqueños {islanders}]).

     To me, the main flavors sought here are the salty, crispy skin (with a ~1 cm thick underlayer of fat), and the relatively strongly garlicked pork of the meat itself.  Naturally, some arroz con gandules is my preference of accompanying dish, but to each their own (I suppose that I'll have to put up that recipe next--too good to pass up on).

     So, this recipe is a reconstruction of one which I can tell you by taste (a particularly good example of it, for me, can be found at El Rincon Montañez, in Brooklyn [on 54th & 4th]--if they're still around), but for which I don't know the exact balance of ingredients.  This reconstruction is based upon sifting through quite a few online recipes, and balancing them against taste-memory.  I've tried this one once or twice, and revised it afterward, so it's a bit closer to accurate (for me)--but even if it were exactly what I'm aiming for, you might well have a sufficiently different palate to require an entirely different balance of flavors.

     NOTE: I grabbed a pic from Google, as a general representation, but one roast pork is going to look much the same as the next, allowing for minor variation in detail.

Ingredients:
6 lb pork shoulder WITH skin
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10 garlic cloves, minced
A little oregano (to taste--keep it light, your 1st time, maybe a tsp or 3)
1 tbsp black pepper
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Adobo to taste (in marinade, under fat, wherever/whenever)
     NOTE for readers:  Adobo is a Spanish garlic-salt, broadly,
     with extra flavors
2-3 tbsp oil (olive, preferably)
2-3 tbsp white vinegar
2-6 tbsp salt (balance carefully against the Adobo level [it's pretty salty stuff, if you aren't familiar w/ it])

Instructions:
1)  WASH the pork.
2)  Score meat ~1” deep.
3)  Grind garlic, oregano, & pepper together.
4)  Mix Adobo olive, vinegar, & salt with the ground bits.
5)  Knead mixture into meat, then pour meat and mixture into a Ziploc bag (or similar).
6)  Allow to marinate at least 8 hours, maybe a day or 2.
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7)  Preheat oven to 350* (give or take 25*-50*).
8)  Place into pan, skin up, and cover with foil.
9)  Bake for 5-6 hours.
10)  You’re looking for a core-temp of 170*-180* (without the thermometer touching bone).
10.a)  Remove foil, & bake ’til crisp-skinned (maybe 1 more hour--you might consider adjusting the temperature at this point).
12)  Remove & let sit a few minutes, to permit the skin a little contracting/crisping time (and oil to drain a tiny bit).