The ingredients provided is for a 6 pound pork shoulder

Wash pork shoulder in salt water and vinegar or lime juice clean thoroughly rinse and pat dry.

Using a sharp knife make slits or cuts into the pork shoulder both front and back. 1-2 inches wide and 2 to 3 inches deep. Wide and deep enough to fill with the sofrito and garlic halves.

Take six whole garlic close as well as olive oil and place into the mortar and pestle or pilon and crush and infuse olive oil with garlic.

After the ingredients are crushed add ground black pepper, salt, oregano, vinegar and tropical sazon seasoning to the mortar and pestle and combine all of the ingredients until the texture becomes paste like. And set aside.

Take sofrito and place into the slits or cuts in the pork shoulder both front and back. Using the half garlic cloves stuff the pork shoulder with the garlic.

Take the adobo rub paste like mixture and rub all over pork shoulder.

Allow to marinate for one hour to 24 overnight in the refrigerator before roasting in the oven.

Cover with aluminum foil or a roasting pan. Before roasting add 1 1/2 to 2 cups of water into the pan. Place in the oven and allowed to bake for three three to 3 1/2 hours. By the second hour remove the pork from the pan and place on oven rack. Placing the roasting pan with the liquid or juices under the pork to catch the dripping. And rotate the pork until completely roasted.

Once pork is fully roasted, allow the pork to sit for about 15 minutes before carving.

Enjoy!!!!

Buen Provecho!!!