Spanish Roasted Pork (Pernil) - cooking recipe

Ingredients

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2 1/2 tablespoons salt
1 1/2 tablespoons olive oil, divided
1 tablespoon dried oregano
1 1/2 teaspoons ground black pepper
1 1/4 teaspoons adobo seasoning (such as Goya(R))
1 teaspoon vinegar
1/4 teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser(R))

Preparation

Preheat oven to 325 degrees F (165 degrees C).
Rub pork shoulder all over with lime.
Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
Roast in the preheated oven until slightly pink in the center, about 3 hours.
Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.