Rinse the pork shoulder under cold water and pat it dry with paper towels.
In a small bowl, combine the minced garlic, dried oregano, olive oil, vinegar, orange juice, lime juice, salt, black pepper, ground cumin, paprika, dried thyme, dried rosemary, and ground coriander. Mix well to form a paste.
Make several small incisions all over the pork shoulder using a sharp knife. Rub the garlic paste all over the pork, making sure to get it into the incisions as well.
Place the seasoned pork shoulder in a large resealable plastic bag or a covered container. Marinate it in the refrigerator overnight, or for at least 4 hours.
Preheat your oven to 325°F (165°C).
Remove the pork shoulder from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
Place the marinated pork shoulder on a rack in a roasting pan, fat side up. Cover the pan tightly with aluminum foil.
Roast the pork in the preheated oven for about 4-5 hours, or until the internal temperature reaches 190°F (88°C). This low and slow cooking method will result in tender and flavorful meat.
After about 4 hours, remove the foil and increase the oven temperature to 450°F (230°C). Roast the uncovered pork for an additional 20-30 minutes, or until the skin turns crispy and golden brown.
Once cooked, remove the pork from the oven and let it rest for about 15 minutes before carving.
Carve the pernil into thin slices and serve it hot. It pairs well with rice, beans, and a side of plantains.Enjoy your delicious Pernil, a flavorful and succulent Puerto Rican roast pork dish!