How to make Spanish style pork shoulder (Pernil) for the holidays

You will enjoy great tasty meat with a hint of Spanish culture for the holidays you will not be disappointed.

Instructions

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

1. 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.
2. 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.
3. Get the pork shoulder and put in the aluminum container and make some cuts in the pernil with a knife.
4. 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.
5. Get your aluminum foil and cover the entire pork shoulder and container make sure you secure any openings around and your good to go.
6. 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.
7. If your leaving it overnight just do the same cooking steps as above the next day.

Tips & Warnings

• Its better to start this process in the morning , it does take from 4 to 5 hours to finish.
• The seasoning you prepare should taste salty remember its a large piece of meat.
• Continuously check oven