Roasted Pork Shoulder (Pernil Al Horno) - cooking recipe

Ingredients

10 lbs pork shoulder
1 head of garlic
1 teaspoon black pepper
3 tablespoons adobo seasoning, goya
2 sazon goya
1 tablespoon sofrito sauce
1 teaspoon sugar
2 tablespoons vinegar
1 tablespoon salt
2 tablespoons oil

Preparation

Wash meat with vinegar and lemon juice.
Place all ingredients in blender.
Pat dry the meat.
Season the meat with the marinade.
Add the salt to the skin.
Let marinate 1 day before.
Place in oven at 350 cover with foil.
After 4 hours uncover and let the skin get crispy raising the temperature to 450.