Babi Panggang ala Pernil

Instructions

1. Spread the sliced onions in the bottom of a large roasting pan. Rinse your roast and pat dry with a paper towel. Place in the pan on top of the onions.
2. Make the marinade by combining the minced garlic, olive oil, apple cider vinegar, lime juice, oregano, onion powder, cumin, chili powder, sugar, salt, and pepper. You can also do this in a mortar and pestle.
3. Rub the entire roast with the marinade, ensuring it is completely covered. If you’re using a boneless roast, already tied by the butcher, try to work some of the marinade in the empty cavity where the bone used to be. If using a skin-on roast, score the skin with a sharp knife to form a cross-hatch pattern before marinating.
4. Cover the roast with plastic wrap, and marinate overnight.
5. About 5-6 hours before you'd like to eat, take the roast out of the refrigerator, and let it sit on the counter for about 2 hours.
6. Place a rack in the center of the oven, and preheat to 425°F/220°C. Add 1 cup of water to the roasting pan, and cook the roast for 30 minutes. Then rotate the pan 180°, and cook for another 30 minutes.
7. Reduce the heat to 350°F/170°C, and continue cooking for 2-3 hours, adding about ½ a cup of water every half hour or as needed (don't let the bottom of the pan dry out and burn). Once the roast is browned to your liking, tent it with aluminum foil.
8. Let the meat rest for 15 minutes before serving.