- For the adobo, place all ingredients (from garlic down in the ingredients) into a blender and pulse until well blended.
- Using a meat syringe, prod the pork shoulder in multiple areas to disperse the marinade. It works best if you place on Plastic wrap, then tightly wrap to hold in the juices and refrigerate overnight.
- Remove the shoulder from Fridge and open in a hotel pan to save the additional juices.
- Pat the shoulder dry with a clean towel and place in a roasting pan with wire rack skin side up, rub the tsp of Kosher salt into the skin, this will help make it super crispy
- Take a sheet of Foil and spray food side down with pan spray, this will stop it sticking to the skin. Then tent it over the pork.
- Place the pork in a 400F pre heated oven and roast for 1 hour, remove the foil, and continue to roast for 3 hours, rotate the pan each hour and add the saved adobo juices or water to keep pan slightly moist.
- Check internal temperature of pork with a meat thermometer, it should be 160F at its thickest point and the juices run clear. Tap the skin with a spoon if it sounds hollow, it will be perfect
- Remove from the oven and let sit for 20 minutes, remove skin with a sharp knife, you can now, slice or cut chunks of the pork, and garnish with the crunchy skin (chicharron.)
- Traditionally served with pigeon peas, rice and plantains.