Roasted Pork Shoulder (Pernil)

• 2 1/2 tbsp Garlic Powder
• 1 tbsp Salt
• 1 tbsp Pepper
• 1 tbsp Oregano
• 1/2 tbsp Onion Powder
• 1/3 cup Orange/Lemon or Lime Juice
• 1/4 cup Olive Oil
• 1 tbsp Culantro
• 2 envelope Sazon (w/Culantro & Achoite)
• 1/4 cup Apple Cider Vinegar

1. Mix all Dry and wet ingredients in large bowl (I recommend doubling the recipe so you'll have extra marinade).
2. Once all ingredients have been combine let marinade rest for 10-15 mins.
3. While marinade rest clean Pork Shoulder with Cold Water and Lemon Juice.
4. Once the Pork Shoulder is washed.
5. Cut off the layer of fat completely and place to side.
6. Once pork is clean use a meat injector and begin to inject the marinade into the Pork Shoulder.
7. Once you've finished injecting the marinade take some of the marinade and pour a little of the marinade into the bottom of large pot.
8. Then take the pork skin you removed earlier add now place skin side down to bottom of pot.
9. Pour.
10. little more of the marinade on of the pork skin then place pork shoulder into the pot then pour the remaining marinade on top of pork shoulder.
11. Then cover pot and let sit for 1 hour then refrigerate.
12. I recommend marinating the pork shoulder at least two to three days in advance.
13. At least once a day turn pork shoulder and pork skin.
14. Also re-inject marinade in pot into pork until day you plan on cooking pork.
15. When ready to cook, preheat oven at 400F for 10-15 mins.
16. Take pork skin from bottom of pot and place on top of pork.
17. Then lower heat to 275F and place into over and cook for 1 hour per pound.

garlic, salt, pepper, oregano, onion, orangelemon, olive oil, culantro, sazon, apple cider vinegar

Taken from cookpad.com/us/recipes/335860-roasted-pork-shoulder-pernil (may not work)