Pernil (Puerto Rican Roast Pork Shoulder with Crackling)

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1. 1Step 1: Hold the top layer of skin firmly and carefully run a sharp knife blade along the line where the fat and skin meet. Use a very sharp boning knife to cut between the fat and the meat, leaving the back and sides of the skin attached, creating a pocket.
2. 2Step 2: After creating the pocket, pull the skin back a little and pierce slits into the flesh using the tip of the knife, taking care not to puncture the skin. Flip the roast over and make slits in the bottom as well.
3. 3Step 3: Transfer the pork to a large bowl (or leave it in the sink if washed) and pour the white vinegar over the outside, inside the pocket, and on the skin. Rub the vinegar into the meat well.
4. 4Step 4: In a bowl, combine the mashed garlic, sofrito, adobo, onion powder, sazón, oregano, salt, and pepper to create a thick paste. Use a large spoon to scoop a third of the paste into the cavity between the skin and flesh. Massage the rub into the meat, pressing the paste into the slits under the skin.
5. 5Step 5: Flip the pork over and rub the bottom side with another third of the spice paste. Flip it back over and rub the remaining spice paste onto the skin.
6. 6Step 6: Lay out a large piece of heavy-duty aluminum foil (or enough sheets to completely wrap the pork). Over the foil, lay out three sheets of plastic wrap. Place the seasoned pork in the center and wrap tightly in the plastic first, then wrap tightly in the foil.
7. 7Step 7: Set the wrapped pork on a sheet pan and let it marinate in the fridge for at least 2 days, but 3 days is best. You can roast in as little as 12 hours, but it won't be as flavorful.
8. 8Step 8: When ready to roast, unwrap the pork and place it on a roasting rack inside a roasting pan. Pat the skin down with a paper towel to dry it and remove the spice paste. Let the pork sit on the countertop for at least 30 minutes to an hour to warm up. Position the middle oven rack down one notch so it is in the lower third of the oven. Preheat the oven to 350°F.
9. 9Step 9: Roast the pork at 350°F for 5 hours.
10. 10Step 10: When the roasting time is up, remove the roasting pan from the oven. Increase the oven temperature to 425°F.
11. 11Step 11: Season the outside of the pork with a light sprinkling of kosher salt (about 1/2 teaspoon). Carefully transfer the pork to a clean, disposable roasting pan. Once the oven reaches temperature, put the pork back in and finish roasting for up to 1 hour. Turn the pan every 15 minutes to vent steam and crisp the skin evenly. The skin will begin to blister, harden, and sizzle. Once the skin sounds hard when tapped with the back of a knife, remove it from the oven. This may happen before the hour is up.
12. 12Step 12: The fully cooked pork should have an internal temperature of between 180-200°F. The juices will run clear with no blood. Remove it from the oven and allow it to cool for at least 30 minutes to let the internal juices settle.
13. 13Step 13: After resting, remove the chicharrón and shred the meat from the bone. Serve the pork while hot.