Pernil al Horno 
(Puerto Rican roast pork shoulder)

Directions

• Add the oil, vinegar, garlic, oregano, salt and pepper to a blender or food processor and process until smooth. This is your marinade, or adobo. If you like, cut deep crosshatches in a diamond pattern in the fat covering the pork. Do not cut into the meat itself. Rub the marinade all over the pork and refrigerate for at least 3 hours, preferably overnight, turning occasionally. Before roasting, let the meat come to room temperature by removing it from the refrigerator a half hour to hour before you put it in the oven.
• Preheat oven to 350°F. and place the roast, fat side down, in a roasting pan just large enough to fit it. Cover the pan with foil, place in the oven and roast for 1 hour.
• Remove the foil from the pan and carefully turn the roast fat side up. Place the roast, uncovered, back in the oven and roast for another 2 to 3 hours, or until the roast is very tender and well browned on the outside. Baste the meat with the accumulating pan juices from time to time. A meat thermometer inserted into the center of the roast should read 165°F when it is done.
• Remove the roast to a cutting board, cover it lightly with foil and let it rest for 15 to 20 minutes while you make the gravy.
• Knead the flour and butter together with your fingers to make a doughy paste and set aside in a small bowl. Strain the pan juices from the roasting pan and discard any fat that rises to the surface (there will be a fair amount). Add enough water, stock, wine or beer to the pan juices to make 2 cups.
• Bring the pan juices to a simmer in a saucepan over medium heat. Whisk small pieces of the butter-flour paste into the pan juices until the gravy is thickened to your liking. Reduce heat to low and simmer for another 5 to 10 minutes. Adjust seasoning to taste.
• Slice the roast thinly and serve with the pan gravy on the side.