Ingredients: 8 lbs pork shoulder 10 cloves minced garlic 1 teaspoon dried oregano (double the amount if using fresh) 4 packets Sazon Goya (reserve 2 for after cooking) 1 tablespoon Goya Adobo seasoning Freshly ground pepper 2 tablespoon olive oil Method: Pre-heat oven to 350* degrees. In a small bowl, combine olive oil, garlic, oregano, 2 packets of Sazon, Adobo and pepper. Mix well and set aside. With a sharp knife, carefully make deep slits into the pork roast. The more slits you make, the deeper the flavor will penetrate the meat. Place the roast into a deep roasting pan (depending on how fatty your shoulder is, there could be a lot of liquid rendered) Rub the roast with the oil and seasoning mixture, making sure to get plenty of the mix inside the slits. Roast the shoulder, uncovered, in a 350* oven for approximately 6 hours. You want the meat completely tender and falling off the bone. Remove the meat from the pan and pour the rendered liquid (once cooled)
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