Pernil Slow Roasted Pork

Ingredients

• 2 ripe plum tomatoes, cored, coarsely chopped (about 1½ cups)
• 1 medium onion, coarsely chopped (about 1 cup)
• 2 Cubanelle peppers, seeds removed, coarsely chopped (about 1 cup), or 1 medium green bell pepper, ribs and seeds removed, coarsely chopped
• 1 medium red bell pepper, ribs and seeds removed, coarsely chopped (about 1 cup)
• 1 large bunch cilantro, coarsely chopped (about 1 cup)
• 1 head of garlic, cloves separated, peeled
• 1 Tbsp. black peppercorns
• 2 heads of garlic, cloves separated, peeled
• 2 1.4-oz. packets Sazón con Culantro y Achiote (such as Goya)
• ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt
• 2 Tbsp. dried oregano
• 2 Tbsp. white wine vinegar
• 2 Tbsp. extra-virgin olive oil, plus more for brushing
• 1 8–10-lb. skin-on, bone-in pork shoulder
• Arroz con Gandules (for serving)
• A spice mill or mortar and pestle

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