Pork Shoulder Pernil Spanish Style

Step 1

Place the 8 pounds pork shoulder into a roasting pan with the fatty side up. Puncture the surface of the meat with a fork. Rub the paste into the punctures of the meat.

Step 2

Mix together in a small bowl, blend minced garlic, salt, pepper, oregano, adobo seasoning and olive oil.

Step 3

Cover with plastic and store in the refrigerator overnight.

Step 4

Preheat oven to 350 degrees.Remove the plastic wrap from the pork shoulder and replace it with aluminum foil.

Step 5

Cook for 3 1/2 to 5 hours, checking the meat every 30 minutes after the 3 1/2 hour mark.

Step 6

Remove the foil when the pork is nearly done and allow to cook for another 20-30 minutes to become crispy on the surface.