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Cut the skin away from the pork shoulder completely. Using a very sharp paring knife, make deep incisions all over the meat and score the skin so the garlic mixture will penetrate more effectively. Rub the seasoning paste all over the pork and on both sides of the skin, then place the skin back on top of the shoulder. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
Preheat the oven to 400 degrees F.
Put the pork in a roasting pan skin-side up and fill the bottom with 4 cups of water. Tent the pan with foil and roast the pork for 3 hours, then uncover and continue roasting until the skin is crispy-brown and an instant-read thermometer registers 180 degrees F, 1 hour more. Let the meat rest for 10 to 15 minutes, covered loosely with foil, before slicing.