Roast Pork (Pernil) Puerto Rican Style

• 8 -10 lbs pork shoulder
• 1/2 cup corn oil
• 1/4 cup white vinegar
• 10 garlic cloves (or you may use garlic powder, but fresh is best)
• 3 (1 ounce) packages sazon goya
• adobo seasoning, goya to your taste
• 4 teaspoons black pepper
• 1 teaspoon oregano

1. The night before peel garlic and with a Pilon mash it to a past then combine all the ingredients and whisk then set it aside.
2. Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
3. This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
4. For the first 2 hours set oven at 275u0b0F and cook covered. After 2 hours turn pork over and set oven at 350u0b0F continue cooking for 2+ more hours uncovered,.
5. TIP: Check every 1/2 to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
6. Before serving make sure your juices are clear and the skin is nice and hard.

pork shoulder, corn oil, white vinegar, garlic, sazon goya, black pepper, oregano

Taken from www.food.com/recipe/roast-pork-pernil-puerto-rican-style-316839 (may not work)