Cooking Steps

1. With the fat-side up and using a very sharp knife start cutting & removing the skin away from the meat on one end 2. Continue slicing until you reach the other end, without cutting it off completely and a flap has been formed 3. Scrape away excess fat 4. Mash the garlic, oregano, cumin, 2 tbsp of the salt & pepper into a paste; add the oil, lime and vinegar 5. Add the chopped cilantro & blend well (you can do these 2 steps in a food processor instead!) 6. Fold back the flap of skin and make a series of deep stabs all over the meat (not the skin) 7. Rub the garlic/cilantro paste all over the pork, being sure to force it into the incisions so the salt can penetrate the meat 8. Salt the underside of the fat and replace over the meat. 9. Wrap and marinate in the refrigerator overnight 10. When ready to cook, bring the meat to room temperature – approx. 30-60 minutes 11. Preheat the oven to 325F 12. Generously coat the skin with the remaining 2 tbsp coarse sea salt 13. Arrange the onion around the base of the roasting pan around the pork 14. Roast the pork for 3 hours, covered with either the lid of the roasting pan or foil 15. Remove the cover/lid and continue roasting for another 2-3 hours (allow 40 minutes per pound) until the skin is starts to crisp 16. Turn the broiler on and let the skin crisp a little further if not crispy enough (you’ll know… you know?) 17. Let the meat rest on a cutting board for 10 minutes before removing the skin 18. Slice the meat – it should shred fairly easily 19. Serve the pork rind on the side