For the Hot Sauce (Pique Criollo):
1 cup distilled white vinegar
1/2 cup distilled water
2 tablespoons olive oil
1 tablespoon fresh-squeezed lime juice
2 habaneros, halved, seeds and stems removed
2 jalapenos, halved lengthwise
2 serrano peppers, halved lengthwise
1/4 cup finely diced, fresh pineapple
5 cloves garlic, peeled and halved
1/4 teaspoon black peppercorns
1/4 teaspoon dried oregano
1 bay leaf
1/2 teaspoon kosher salt

For the Pork (Pernil):
8 cloves garlic, smashed
1/4 cup fresh oregano leaves
1 1/2 tablespoons kosher salt
1 tablespoon freshly cracked pepper
3 tablespoons vegetable oil
4 tablespoons distilled white vinegar, divided use
1 (5- to- 6-pound) bone-in pork shoulder, preferable with fat left on
1 cup water