Best Pernil Ever - cooking recipe

Ingredients

9 cloves garlic
1 1/2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon ground black pepper
1 (7 pound) skin-on, bone-in pork shoulder (picnic) roast
1 (1.5 liter) bottle red table wine

Preparation

Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
Make 12 deep incisions a few inches apart in the roast using a sharp knife. Pack the seasoned garlic paste evenly into the incisions and over the roast.
Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator, 24 hours.
Pour out red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
Remove from oven and let rest before carving, 20 to 30 minutes.