Uncle Mike's Puerto Rican Pork
January 2001, Mike Palmer

4 lbs pork butt
3 tablespoons crushed garlic
2 tablespoons coarse salt
1 tablespoon coarse ground pepper
1/2 cup olive oil
1/4 cup vinegar

The night before, score the fatside of the pork.  Mix everything and pour over the pork in an oven-proof covered baking dish.  Cover and refrigerate overnight.

At 9 or 10am, put the baking dish into a 200oF oven. 
About noon, baste and raise temperature to 270oF.
About 3pm, baste and raise temperature to 320oF.
About 4pm, baste, drain all but 1/4" of juices (reserve juices), raise temperature to 350oF, and open the dish a bit.
About 5pm, baste.
About 5:30pm, baste.
About 6pm, baste.
About 6:30pm, pull the meat apart and return juices to baking dish; if there are no juices, add a small amout of water to deglaze the sides of the dish.  Baste.
About 7pm, raise temperature to 400oF and uncover.
After 15 minutes, it's ready to serve.