One 5 pound pork shoulder

Raw Pernil (pork shoulder)

Fresh adobo method:

6 garlic cloves (peeled and diced)
1/2 teaspoon of black pepper
1 teaspoon of dried oregano
3 teaspoons of salt
2 tablespoons of corn, vegetable or olive oil
1 packet of Sazon with achiote (annatto)
1/2 cup of white, cider or red wine vinegar
1 plastic bag (make sure it has no holes and large enough for the pork shoulder)

In a mortar add all other dry ingredients and the garlic and crush very well. Add the oil and keep crushing until well mixed. With a sharp knife make holes all over the pork shoulder deep enough to stick your finger through.

Take some of the adobo and work into the holes, then rub it all over the surface. Put the pork shoulder into the plastic bag and place onto a bowl large enough to hold the pork shoulder, then open the bag and pore in the vinegar. Message the pork shoulder to blend the vinegar with the adobo. Close the bag and let it rest on the bowl making sure that the vinegar doesn't escape.

I never roast my Pernil the same day. I leave it in the refrigerator until the next day for the best results.

If you are going to make your pernil the same day place the bowl in the refrigerator for 3 1/2 to 4 hours turning the bag once in between. Place the pernil on a non-stick roasting pan skin facing down and roast at 350 degrees for 3 to 3 1/2 hours turning once in between skin side up. Make sure that the skin is crusty and hard before you remove it from the oven.

Dry adobo method: (You can use the commercial type of adobo or make your own)

1 tablespoon of salt
1 teaspoon of garlic powder
1 teaspoon of dried oregano
1/2 teaspoon of turmeric (optional)
1/2 teaspoon of black pepper
1 packet of Sazon with achiote
2 tablespoons of corn, vegetable or olive oil
1/2 cup of white, cider or red wine vinegar

Note: If you use the commercial adobo use 2 tablespoons.

Mix all the dry ingredients and oil in a small mixing bowl and follow the same directions above.