Place pork roast in pan and cut ½ inch slits in all over pork skin fat, being careful not to cut through to meat.
Mash together garlic cloves and salt. Place in small bowl and add olive oil, red wine vinegar, dried oregano and black pepper. Mix well.
Rub salt garlic mixture all over roast, pushing mixture into cuts in skin. Cover and place in refrigerator for at least 8 hours, preferably overnight.
When ready to cook, remove roast from refrigerator and bring to room temperature, about an hour.
Preheat oven to 350. Roast pork fat side up for 3-3 ½ hours, or until cooked thoroughly and skin is crispy. At the end of cooking time, can turn broiler on for a few minutes to crisp up skin even more.
Adapted from a Tyler Florence recipe
Store leftovers in an airtight container in the refrigerator for 3-4 days