Pernil Aka Roast Pork Shoulder Recipe

How to make it

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• PREPARATION THE NIGHT BEFORE- Rinse meat in cold water and pat dry
• With a sharp knife stab meat several times to make 3-4" slits.
• Go ahead, stab it good now- I also cut right underneath the fat layer of the roast to season later
• Season with Adobo all over outside of meat, to your liking
• In a small bowl/mixing cup mix oil, 1 packet of Sazon, oregano, pepper, and mashed garlic, until a chunky thick liquid forms
• Insert about 1-2 tsp of this mixture per hole you previously stabbed, and rub some underneath fat layer
• Sprinkle rest of the Sazon over entire roast
• Put in a Ziplock bag or covered bowl and refrigerate overnight
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• THE NEXT MORNING-Preheat oven to 400
• Take out roast and let sit for at least 20 minutes, while oven is heating
• Put roast fat side up on top of rack in roasting pan
• Bake at 400 for 30 minutes, to brown meat
• Turn down to 250 degrees, cover with foil, and cook for 6 1/2 hours or until done, check after 4 hours, meat should fall apart pretty easily
• Let cool a bit so you don't burn
• Shred pork with two forks
• Enjoy!