For a 6 lb roast, use the specified quantity of seasonings.

Rinse the pork shoulder under cold running water.

Prepare the Adobo rub by mashing whole garlic cloves (not sliced) with a mortar and pestle. Add olive oil, salt, pepper, oregano, and vinegar. Stir and mash to a coarse paste.

Make 25-30 slits, approximately 1 inch wide and 2 inches deep, in the meat on all sides, top, and bottom.

Using the handle of a small teaspoon, push some sofrito into each slit.

Next, put a slice of garlic in each slit with the sofrito. If you have extra garlic slices, double up; if not enough, slice some more.

Take the Adobo paste and rub it all over the pork. Wrap in plastic wrap and refrigerate overnight (or at least a few hours).

Remove the pork from the refrigerator 1 hour before cooking. Preheat the oven to 350°F (175°C).

Unwrap the pernil and place it in a roasting pan. Add 2 cups of water and cover loosely with foil.

Cook for 30-35 minutes per pound. (5 lb = 2 1/2-3 hours; 6 lb = 3-3 1/2 hours; 7 lb = 3 1/2-4 hours). The internal temperature should reach 185-190°F (85-88°C).

After 2 hours, uncover the roast and baste with pan juices. Continue cooking uncovered, basting every 30 minutes.

If you run out of juices, add 1-2 cups of water to the pan.

Once the pernil is done, remove it from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute within the roast.

Enjoy! Serve as a meat dish with rice or in Cuban sandwiches.