This recipe is quite autnentic, except for 30 cloves of garlic. It's too excessive for a 7-9 lb pork shoulder. I would say one head of garlic, no more. If you want to get a real crispy skin, follow the instructions above, but when meat is done, get 1/4 cup of sea salt and add 1/5 cup of water. Mix and brush lightly on top of skin. This makes the skin crackle.
Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast)
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
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Credit: Todd Coleman
shoulder
1 tbsp. dried oregano
1 tbsp. ground cumin
30 cloves garlic, chopped
2 cups fresh orange juice
2 cups fresh lime juice
Kosher salt and freshly ground black
pepper, to taste
1. Using a knife, score pork skin to make a diamond pattern. Purée oregano, cumin, garlic, and 2 tbsp. orange juice in a food processor. Rub purée over pork; season with salt and pepper; transfer to a bowl. Pour remaining orange and lime juices over pork; chill, covered, overnight.
2. Remove pork from marinade (reserve marinade); season with salt and pepper. Heat oven to 325°. Put pork skin side up on a rack in a roasting pan; add 2 cups water. Cover pork with parchment and foil. Bake until a thermometer reads 180°, 4–5 hours. Remove foil; broil until crispy, 5–10 minutes. Pour pan juices into a saucepan and add marinade. Boil until sauce thickens, 10–15 minutes. Serve pork with sauce.
SERVES 10–12
 Recipe - Saveur.com){kind=link}