Difficulty: Moderately Challenging
Things You’ll Need:
- Pork shoulder
- lemon juice
- garlic gloves
- goya adobo seasoning
- oregano
- liquid sazon
- aluminum container for oven cooking
- aluminum foil
- 1 Lemon
- pepper
Step1
Defrost the pork shoulder and clean with lemon juice from the bottle massage it really well with the juice than rinse with water repeat this step twice.
Step2
Now put the pernil (pork shoulder ) aside and gather all the seasonings, the adobo,liquid sazon, pepper, ground oregano, mashed garlic gloves with salt, mix all these in a separate container until it thickens a bit and squeeze a lemon in the mixture and mix again.
Step3
Get the pork shoulder and put in the aluminum container and make some cuts in the pernil with a knife.
Step4
Now get your mixture of seasonings and pour over the pernil with your hands massage mixture very well all over the pork shoulder making sure you the mixture in the cuts your made.
Step5
Get your aluminum foil and cover the entire pork shoulder and container make sure you secure any openings around and your good to go.
Step6
Now if you want to leave over night go right ahead and put it in your refrigerator if you're going to cook it right away turn your oven to 350 degrees and place your pernil in the center for two hours, flip it, raise to 425 degrees and leave for two more hours , remove aluminum foil in its last hour until juice dries out.
Step7
If your leaving it overnight just do the same cooking steps as above the next day.