Pernil (Slow-Roasted Pork)

Preheat your oven to 325 degrees F (165 degrees C). (5 minutes)

Thoroughly rub the pork shoulder with the lime halves, ensuring the entire surface is coated. (5 minutes)

Using a mortar and pestle, or a food processor, mash the garlic cloves into a smooth paste. Transfer the paste to a mixing bowl. (10 minutes)

In the bowl with the garlic paste, add the salt, 1 tablespoon of olive oil, oregano, black pepper, adobo seasoning, and vinegar. Mix well until all ingredients are thoroughly combined into a homogenous paste. (5 minutes)

Carefully pull the skin back from the pork shoulder, leaving about 1 inch attached near the narrowest part of the bone. (5 minutes)

Using a sharp knife, create 3/4-inch deep slits all over the exposed pork shoulder. These slits will allow the flavors to penetrate deeply. (15 minutes)

Generously stuff the seasoned garlic paste into each of the slits you've made. Ensure each slit is well-filled with the aromatic mixture. Once filled, pull the skin back into its original position, covering the seasoned pork. (10 minutes)

In a small bowl, combine the remaining 1/2 tablespoon of olive oil with the sazón seasoning. (2 minutes)

Rub the sazón oil mixture all over the pork skin, ensuring an even coating for a beautiful color and crispy texture. (5 minutes)

Transfer the prepared pork shoulder to a large roasting pan. Pour the beer into the bottom of the pan, being careful not to wash off the seasoning on the pork. Cover the pan tightly with aluminum foil, creating a secure seal to trap the moisture. (5 minutes)

Roast in the preheated oven for approximately 3 hours, or until the internal temperature of the pork reaches slightly pink. (180 minutes)

Increase the oven temperature to 350 degrees F (175 degrees C). Remove the aluminum foil and continue roasting for another 2 1/2 hours, or until the skin is golden brown, deeply crispy, and the internal temperature reaches at least 145 degrees F (63 degrees C). (150 minutes)

Remove the Pernil from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (10 minutes)