Step 1: Prep the Pork

• Rinse the pork shoulder and pat it dry completely with paper towels.

• Using a sharp paring knife, score the fat and skin in a criss-cross pattern without cutting into the meat.

• If desired, separate the skin slightly from the meat to allow marinade underneath—but keep it attached.

Step 2: Make the Marinade

In a mortar and pestle or food processor, combine:

• Garlic cloves

• Salt

• Pepper

• Oregano

• Cumin

• Paprika

• Onion powder

• Olive oil

• Orange juice

• Lime juice

• Vinegar

• Adobo

• Sazón (if using)

Mash or blend into a thick, aromatic paste.

Step 3: Season the Pernil

• Rub the marinade all over the pork—top, bottom, and especially deep into the slits and under the skin.

• Wrap the roast tightly in plastic wrap or foil.

• Marinate overnight, or for at least 8 hours in the refrigerator.

Step 4: Roast Low and Slow

• Preheat your oven to 300°F (150°C).

• Unwrap the pork and place it in a roasting pan, skin side up.

• Tent loosely with foil.

• Roast for 4½ to 5 hours, or until meat pulls away easily with a fork.

Step 5: Crisp the Skin

• Increase oven temperature to 450°F (230°C).

• Remove foil and roast for another 30–45 minutes, or until the skin is bubbly and crisp.

• Watch carefully to avoid burning.

Step 6: Rest and Serve

• Let the pernil rest for 20–30 minutes before slicing or shredding.

• Serve with rice, beans, tostones, or mofongo.