1 (6 lb.) pork shoulder
6 garlic cloves, minced
salt, pepper, adobo, oregano
1 packet sazon
1/3 cup lemon juice
1/3 cup olive oil

Wash pork well and pat dry. With a thin knife, insert into skin and try to separate somewhat (not all the way) but enough to expose meat. Make some puncture marks on meat and skin to adhere to spices.

In a cup, combine oil and lemon juice and pour on pork and rub in very well. Take all dry spices and put in a cup and mix together. Rub freely on meat under skin and outer skin. Place meat in a Ziplock bag and let rest for 12 hours.

Pre-heat oven to 350°F. Remove meat from bag and place in an oven pan. Cook for 2 1/2 to 3 hours. Make sure skin is crispy. If not, Place in broiler part of the oven and raise heat to 500°F. Keep an eye on it not to burn. Let meat rest before serving.

Submitted by: Andy Natal