INGREDIENTS:

1 pork shoulder

1 to 2 garlic cloves per pound of pork shoulder

1 teaspoon Homemade Dry Adobo Seasoning per pound of pork shoulder

1/4 teaspoon black pepper per pound of pork shoulder

1/4 teaspoon dried, crushed oregano per pound of pork shoulder

1/8 teaspoon ground cumin per pound of pork shoulder

1 packet sazon

Extra Virgin Olive Oil

DIRECTIONS:

• Wash pork shoulder.
• With sharp knife, make 1 inch deep cuts all over the pork.
• With mortar and pestle crush garlic, oregano, adobo and black pepper, sazon together.
• Add enough olive oil to make a paste. Mix well.
• Spoon or finger in some seasoning mixture inside all the small cuts.
• Rub remaining seasoning mixture all over the pork.
• Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly.
• Refrigerate at least 8 hours but for best flavor marinate for two days.
• Bake in pre-heated 300 degrees Fahrenheit oven for about 5 to 6 hours. ( A good rule of thumb is 45 minutes per pound.)
• Remove aluminum foil.
• Spoon some juices from bottom of baking pan all over pernil.
•  Increase heat to 375 degrees Fahrenheit.
• Bake uncovered until skin is crisp, about one hour, but regularly check to keep from burning.

BUEN PROVECHO!