Puerto Rican pernil is one of my all time favorite dishes. You can eat this alone or make tacos, tostadas, quesadillas and it freezes well also. This is the best pernil recipe I have ever made and it gives a really tender, slow cooked juicy pork with wonderful flavors. Be sure you save the juice, separate it from the fat and add it back to the meat! Que rico!
Stab the pork shoulder in various places and insert the garlic pieces. Combine the adobo and sazon and use as a dry rub and coat pork shoulder. Rub the sofrito all around the pork shoulder.
Cook covered for about 3 hours. Remove from oven, flip and cover once more. You can add ½ to 1 cup of water to the roaster to add some additional juices for later.
Portion off into individual containers and freeze. This will keep frozen for several months if you vacuum pack it.