Make sure marinated pork is in an oven safe pot-Dutch oven preferably. Place on a stove-top bring to a boil and then finish off cooking in the oven at 325 degrees until tender – about 1 1/2 -2 hours.
When pork is tender remove from liquid and any bits of spices, herbs off the pork. Set aside pork
Using a sieve drain pork liquid, reserve the liquid and discard the rest of the herbs and spices.
Place pork liquid in a small sauce pan and simmer until reached desired consistency, about 10 minutes or more depending on liquid, adjust with spices, oil and salt if needed
Place pork on a broiler pan or a baking sheet covered with foil. Be careful because the pork would be really tender. You might have to use a spatula or tongs.
Add a little bit of the cooked marinate on the pork together with about 1-2 tablespoons of oil.
Adjust the rack in your oven so that the top of the pork is 4-5 inches below the broiler.
Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brow, turning frequently to ensure even brownness. Don’t walk away from the pork – this really acts quickly. Broilers can burn food.
Simmer the strained liquid from the pork a saucepan for about 7 minutes or more. Taste as you go, and adjust pepper and salt until reduced to desired consistency. Serve with pork or pour over it