Combine garlic cloves, black pepper, scallions, dried oregano, white wine vinegar, salt, lime juice, and extra-virgin olive oil in a mini food processor.

Process until smooth to create the marinade.

Cut 1-inch slits on the fat/skin side of the pork shoulder roast.

Place the roast in a roasting pan.

Massage the roast with the prepared marinade, ensuring to push some into the slits.

Use all of the marinade on all sides of the roast.

Cover the roast tightly with foil.

Refrigerate for at least 6 hours, or preferably up to 24 hours for maximum flavor.

Remove the pork from the refrigerator about 30 minutes before roasting.

Preheat oven to 325°F (163°C).

Add 1 cup of water to the roasting pan.

Cover the roast again with foil.

Roast covered for 3 hours.

Uncover the roast and continue roasting for another 3 hours or until the meat is tender and juicy, and the skin is crisp.

Ensure the internal temperature reaches at least 160°F (71°C).