Pat the pork shoulder dry with paper towels. Lightly score the fat in a crosshatch pattern about 1/4-inch deep to help flavors penetrate. Rub 1 tablespoon of the kosher salt evenly over the entire surface and let sit 15 minutes at room temperature while you prepare the marinade.

Make the marinade

In a bowl combine the remaining 1/2 tablespoon kosher salt, minced garlic, chopped oregano, ground black pepper, cumin, smoked paprika, olive oil, white vinegar, and fresh lime juice. Mix to form a loose paste. Add bay leaves torn in half and stir to incorporate.

Marinate the pork

Rub the marinade all over and into the scored surface and any folds of the pork so the mixture is well distributed. Place the pork in a nonreactive container or zip-top bag, cover, and refrigerate for at least 4 hours or preferably overnight (8–24 hours) for best flavor. Remove from fridge 30–45 minutes before cooking to take the chill off.

Grill Pernil

Preheat and oil grate

Prepare your grill for indirect medium heat (target 300–325°F / 150–160°C). If using charcoal, bank coals to one side. If using gas, light one zone and leave another off. Clean the grate and oil it lightly with vegetable oil to prevent sticking.

Sear

Place the pork over direct medium heat, fat-side down, and sear for 4–6 minutes until nicely browned. Flip and sear the other side for 3–5 minutes. Watch to avoid flare-ups; move to indirect heat if flames rise.

Roast indirectly

Transfer the pork to the cooler side of the grill (indirect heat), fat-side up. Close the lid and cook until the internal temperature reaches 185–195°F (85–90°C) for tender, shreddable pernil—this typically takes 2 to 3 hours depending on size and grill temperature. Check every 30 minutes and rotate if your grill has hot spots. If the exterior browns too quickly, lower the heat or move to a cooler zone.

Rest

When the pork reaches the target temperature, transfer it to a cutting board and tent loosely with foil. Let rest for 20–30 minutes to allow juices to redistribute.

Finish & Serve

Slice or pull

For a traditional pernil presentation, remove bay leaf pieces, then slice the pork across the grain into 1/4–1/2-inch slices or pull into large shreds with forks, depending on desired texture.

Finish with lime & garnish

Arrange sliced or shredded pernil on a platter. Squeeze fresh lime wedges over the meat to taste. Sprinkle chopped cilantro if using. Serve immediately with extra lime wedges on the side.