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Prepare sofrito.
Provide white vinegar.
Prepare adobo (goya).
Provide garlic powder.
Prepare sazon con achote.
You need to prepare penir (pork shoulder).
You need garlic.
Use oven bag.

Short Tips:

- When saving ingredients that you will make use of for cooking it is a good habit to stock them in huge amounts and also freeze them in plastic bags. This will certainly make preparing food much easier and also quicker. For instance, when preparing vegetables, you can just draw them out of the fridge freezer and merely boil them.

I never really measure so I'm just guessing about how much I use. The seasoning seems like a lot, but it's meant for a nice sized penir. You may add or take away to your taste..
Clean the penir of excess blood and rinse the skin off really good. Trim as much fat as possible..
Stab 1 inch holes all over the penir as deep as you can go. Set penir aside.
in a bowl combine Sofrito, vinegar, adobo, garlic powder, and sazon..
with your hands rub the marinade into the pork, filling up the holes with it. Make sure the penir is evenly seasoned..
fill holes with 1 garlic clove per hole and marinate overnight.
follow directions for the oven bag and place penir in oven bag. Pour in any marinade that has dripped from the penir.
allow at least 4 hours of cooking time at 350°F.
when you see that the penir is pretty much done open oven bag at the top exposing the skin and cook until the skin is crunchy, you may also remove the skin at this point and fry it for faster results. I personally like it from the oven..
note: when you buy the penir, look for the one with the least fat.

This is a delicious Puerto Rican pork roast that makes a wonderful change for the holidays. The pork roast is roasted slowly in the oven until the meat is tender and the skin on top is crackling and crisp. During the Christmas holiday season, Pernil is often made in Latin-American homes. tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. You will feel the difference as the pernil cooks.

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