👨‍🍳 Instructions

1. 1

   Prepare the pork: Score the skin of the pork shoulder in a diamond pattern, being careful not to cut into the meat. Make deep gashes into the meat itself with a sharp knife.

   💡 Tip: Deep scores allow the marinade to penetrate and help render the fat for crispy skin.
2. 2

   Make the marinade (mojo): In a bowl, combine the mashed garlic, sofrito, oregano, adobo, sazón, cumin, and black pepper. Mix well to form a thick paste.

   💡 Tip: Using a mortar and pestle for the garlic creates a more intense flavor.
3. 3

   Marinate the pork: Rub the marinade generously all over the pork, ensuring it gets into the scores and gashes. Pour the white vinegar over the pork and rub it in. Cover the pork tightly with plastic wrap and refrigerate for at least 12 hours, or preferably 24 hours.

4. 4

   Preheat the oven: Preheat your oven to 300°F (150°C).

   💡 Tip: A lower temperature for a longer time ensures tender meat.
5. 5

   Roast the pork: Place the marinated pork shoulder, skin-side up, in a roasting pan. Season the skin generously with salt. Cover the pan tightly with aluminum foil.

   💡 Tip: Ensure the foil creates a good seal to trap steam.
6. 6

   Slow-roast: Roast for 4-5 hours, or until the internal temperature reaches about 170°F (77°C).

7. 7

   Crisp the skin: Remove the foil. Increase the oven temperature to 450°F (230°C). Roast for another 20-30 minutes, or until the skin is golden brown and crispy (crackling).

   💡 Tip: Watch carefully to prevent burning.
8. 8

   Rest and serve: Remove the pernil from the oven and let it rest for at least 20 minutes before carving. Serve hot.