Adobo Pork:

Shoulder of pork
1/4 c. dry vinegar
1/4 c. water
1 tbsp. salt
1/2 sm. sweet pepper
1/2 sm. tomato
5 garlic cloves
1 sm. onion
1/4 tsp. ground or seed black pepper
1/4 tsp. cumin seeds
1/4 tsp. oregano
6 leaves of parsley
1/4 tsp. thyme

Pinch the meat with a knife. Dry roast the thyme, oregano, cumin and black pepper until the aroma is noticeable. Put this mixture along with all the other ingredients into a food processor or blender. Add a little water and puree to make a paste (adobo). Spread the adobo on all sides of the pork shoulder. Put in a casserole. Cover with aluminum foil. Refrigerate overnight.

Place in hot oven preheated to 375°F. Roast for about 1 1/2 hours. Roast from time to time. Uncover and cook skin side up for another hour or until the rind is crunchy. When a meat thermometer reaches 155°F, remove from oven and cover with foil until internal temperature reached 160°F.