Lechon Asado al horno

1-6 pound pork shoulder
5 teaspoons of salt
5 medium garlic cloves
1/2 teaspoon of powdered pepper
1/2 teaspoon of crushed oregano
3 tablespoons of vegetable oil
1 tablespoon of vinegar
  1. Wash the pork shoulder.  With a sharp knife make incisions in different place of the pork shoulder.  Put salt in the incisions and on the outside.  Rub in the salt.
  2. Grind together the garlic, pepper, oregano, and 1 tablespoon of salt.  Spread this mix on the outside of the pork.
  3. Mix the vinager and the remaining oil and spread on the outside of the pork.  Put away in the refrigerator for 1 day.  If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time.
  4. Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven.
  5. Turn the oven on 10 minutes before you place the pork shoulder in the oven and set the temperature to 350ºF.
  6. Cook the pork for 3 1/2 hours.  Then raise the temperature to 375ºF and cook for 15 to 30 minutes until the skin is toasted.