Make the marinade: Add the garlic cloves, oil, vinegar and all the seasonings into a blender and blend well.
Using a sharp knife, remove the skin or cut it back like it the skin was a cover. Poke holes into the meat to insert our marinade.
Rub the marinade all around the pork, and inside the poked holes.
If you keep the skin on, rub a good amount of salt on top of the skin, but make sure to scrape off part of the salt with a knife right before cooking.
Cover and keep in your refrigerator overnight.
The next day, preheat your oven to 300° F and cook covered for about 5 hours.
You can add ½ cup of water to the roaster to add some additional juices for later.
The internal temperature should be between 190°F-205°F.
The meat will fall apart tender when it is done. For extra crunchy skin you can uncover before it's done, increase the heat to 450°F, and continue cooking for 10-15 minutes, until you achieve desired crunchiness.
Remove from the oven, let it rest for 15 minutes.
You can use a large cutting board and with a sharp knife, start chopping the meat and place in a serving platter.
Add some of the remaining juices on top for extra juiciness and flavor.
