1. Remove pork from packaging and pierce with a knife all over to help the marinade get into the meat. Score the top, fatty portion of the pork in a criss cross pattern about ½ inch deep (this helps the fat render).

2. Combine marinade ingredients (garlic through the seasonings) in a food processor and blend until smooth. Cover pork in marinade and place in a large roasting pan, cover with plastic wrap, and marinate for at least 24 hours, preferably 48 hours if possible, turning every 4-5 hours to ensure marinade covers the meat completely.

3. When ready to cook, preheat oven to 350 degrees and remove pork from fridge. Make sure fat side is facing up before adding the broth to the bottom of the roasting pan and covering loosely with foil. Cook for 3 ½ to 4 hours, rotating the pan every hour to ensure even heating.

4. Increase the heat to 400 degrees and carefully remove foil from pan. Continue to cook pork until fat is rendered and crispy, an additional 20-30 minutes. Let rest for 30 minutes for slicing (or shredding) and serving.

This recipe calls for 48 hours of marinating time ahead of cooking 😋