Pernil (Slow-Roasted Pork)

Ingredients

• 9 pounds skin-on, bone-in pork shoulder (picnic) roast
• 1 medium lime, halved
• 10 cloves garlic
• 2 ½ tablespoons salt
• 1 ½ tablespoons olive oil, divided
• 1 tablespoon dried oregano
• 1 ½ teaspoons ground black pepper
• 1 ¼ teaspoons adobo seasoning (such as Goya®)
• 1 teaspoon vinegar
• ¼ teaspoon sazon seasoning
• 2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Directions

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Rub pork shoulder all over with lime.

Mash garlic into a paste with a mortar and pestle, then transfer to a bowl.

Mix in salt, 1 tablespoon oil, oregano, pepper, adobo seasoning, and vinegar until well combined.

Pull the skin back to within 1 inch from the narrow part of the bone.

Make 3/4-inch slits all over the pork with a sharp knife.

Stuff seasoned garlic paste into the slits, then pull the skin back into place.

Mix remaining 1/2 tablespoon oil with sazón seasoning in a small bowl.

Rub all over the skin.

Transfer pork to a large roasting pan. Pour beer into the pan, then cover with aluminum foil, sealing well.

Roast in the preheated oven until pork is slightly pink in the center, about 3 hours. Increase the oven temperature to 350 degrees F (175 degrees C).

Uncover and continue roasting until the skin is golden brown and crispy, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from the oven and let stand for 10 minutes before carving.