Garlic-Oregano Roast Pernil

Instructions

1. Score the pork skin in a diamond pattern, then make deep slashes into the meat side so the mojo can sink in. Stir the garlic, oregano, cumin, salt, black pepper, orange juice, lime juice, and olive oil into a loose mojo marinade and rub it all over the pork, pushing it into the cuts and under the skin where you can.
2. Set the pork in a roasting pan with the onion and bay leaves, cover tightly, and marinate in the refrigerator for at least 8 hours or overnight. Let the pork sit at room temperature for 30 minutes before roasting so it takes the chill off and cooks more evenly.
3. Heat the oven to 325F. Add the water to the pan, cover tightly, and roast until the pork is very tender and the thickest part reads about 180F, 4 to 4 1/2 hours. The meat should feel loose and the drippings should smell garlicky and citrusy.
4. Uncover and roast or broil until the skin is blistered, browned, and crisp in spots, 5 to 10 minutes. Transfer the pork to a board and rest it while you pour the pan juices into a saucepan and boil them until slightly thickened into a mojo sauce, 10 to 15 minutes.
5. Slice or shred the pork and spoon the mojo over the top. Serve it with rice and fried plantains if you want the full Puerto Rican plate.