Pernil (Boston Butt Roast) - cooking recipe

Ingredients

1 pernil (8 to 10 lb.)
2 cloves garlic, crushed
2 tsp. salt
1 c. Mojo Crillo
1 envelope Sazon

Preparation

Mix garlic, salt, Mojo and Sazon all together.
Make 1/2-inch holes into the pernil.
Fill the holes with this mixture.
Place in pan and cover with aluminum.
Cook at 325\u00b0 for 45 minutes, then turn over the meat, raise the temperature to 350\u00b0 and cook for 1 1/2 hours.
Meat will be done when the juice from meat is clear. After you turn meat you need to spoon juice over the meat.
Serve with white rice and gravy made from meat juice.