Recipe:

  • 5 to 6 pounds fresh pork picnic shoulder, skin on (pernil)
  • 8 cloves of garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cumin