Roasted Pork (pernil)

• 1 Pork Shoulder, butt or leg (5-10 lbs)
• 1/2 cup Olive oil
• 2 envelope Sazon culantro y achiote
• 2 tbsp Salt
• 2 tbsp Fresh cracked pepper
• 1/4 cup Sofrito (see recipe)
• 1 tbsp Cumin
• 1 tsp Oregano
• 5 clove Garlic
• 1 large Onion
• 2 tbsp Adobo Goya

1. Make finger sized holes all over pork.
2. Place marinade ingredients in food processor until a smooth paste is reached.
3. Cover pork in marinade especially inside holes.
4. Cover and refrigerate overnight
5. Next day, remove from refrigerator and let stand room temp for an hour.
6. Place in oven , covered, 400F degrees for 1 hr.
7. Turn pork over and cook 1 hr per pound on 350F .
8. Remove cover and place skin side up, broil until skin is crunchy.
9. (10-15 min)
10. Remove and let it rest 30-60 min before cutting.
11. Enjoy, goes perfect with Arroz con Gandules.
12. ( see recipe) Buen Provecho

pork shoulder, olive oil, sazon culantro, salt, pepper, cumin, oregano, clove garlic, onion

Taken from cookpad.com/us/recipes/357057-roasted-pork-pernil (may not work)