Prepare the Pork: Wash the pork shoulder with lemon or vinegar, rinse thoroughly, drain, and pat dry. Score the skin in a cross-hatch pattern with a sharp knife.

Make the Seasoning: In a food processor, combine garlic, onion, oregano, cumin, habanero, salt, and pepper. Pulse until the mixture forms a paste, drizzling in the olive oil gradually and scraping down the sides as needed. Add vinegar and blend until fully incorporated.

Season the Meat: Rub the seasoning paste evenly over the pork shoulder, making sure to work it into slits or cuts for deeper flavor. Cover and marinate overnight or up to two days for best results.

Preheat Oven and Begin Roasting: Preheat your oven to 400°F (200°C). Place the pork shoulder skin-side down in a roasting pan with 2 cups of water at the bottom. Roast uncovered for 1 hour.

Adjust Temperature and Continue Roasting: Reduce the oven temperature to 350°F (175°C), flip the pork skin-side up, and add more water to the pan as needed. Continue roasting for 3 to 4 hours, or until the meat is very tender.

Crisp the Skin: For a crispy finish, broil the pork for 5 minutes or increase the oven temperature to 400°F for an additional 15 minutes. Watch closely to prevent burning.

Rest and Serve: Let the pork rest for 20 minutes before carving. Serve with rice and beans, or as a sandwich filling.