Tender Lechon Asado (Cuban Roast Pork with Crispy Skin)

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1. 1Step 1: Make the garlic paste. Using a mortar and pestle, mash the garlic, salt, peppercorns, onion powder, oregano, cumin, and olive oil into a paste. Set aside.
2. 2Step 2: Prepare the pork. Place the pork shoulder in a roasting pan. Using a sharp knife, carefully separate the skin from the meat, leaving it attached on one side. Fold the skin back without removing it.
3. 3Step 3: Marinate the pork. Pierce the exposed meat several times with a knife. Pour the mojo marinade over the pork, then rub the garlic paste evenly into the meat. Fold the skin back into place, keeping the paste and marinade underneath it.
4. 4Step 4: Refrigerate. Cover the roasting pan with aluminum foil and refrigerate for 2–3 hours or overnight for more flavor.
5. 5Step 5: Preheat the oven to 375°F. Remove the pork from the refrigerator and pat the skin completely dry with paper towels. Leave the marinade in the pan and the garlic paste on the meat.
6. 6Step 6: Roast the pork. Lightly spray the underside of a fresh sheet of aluminum foil with nonstick cooking spray to prevent sticking. Cover the roasting pan and roast for approximately 4 hours, checking the internal temperature and tenderness.
7. 7Step 7: Crisp the skin. Increase the oven temperature to 450°F. Remove the foil and carefully drain the pan juices into a heat-safe container. Return the pork to the oven, uncovered, for approximately 30 minutes, until the skin is golden and crispy. Watch closely to prevent burning.
8. 8Step 8: Rest and shred. Remove the pork from the oven and let it rest for 20 minutes. Shred the tender meat with two forks.
9. 9Step 9: Serve. Spoon some of the reserved, fully cooked pan juices over the shredded pork to keep it moist and flavorful. Serve with yuca con mojo and arroz congrí. Enjoy!