Clean the pork shoulder (pernil) thoroughly, removing excess blood and rinsing the skin.

Trim as much excess fat as possible from the pork shoulder.

Using a knife, stab 1-inch deep holes all over the pork shoulder.

Set the pork shoulder aside.

In a bowl, combine the sofrito, white vinegar, adobo seasoning, garlic powder, and sazon seasoning.

Thoroughly rub the marinade all over the pork shoulder, ensuring it fills the holes.

Evenly season the entire pork shoulder with the marinade.

Fill each hole with a clove of garlic.

Marinate the pork shoulder overnight in the refrigerator.

Preheat oven to 350°F (175°C).

Follow the oven bag instructions and place the marinated pork shoulder inside the oven bag.

Pour any remaining marinade that has dripped from the pork shoulder into the oven bag.

Cook for at least 4 hours, or until the pork is tender.

Once the pork is nearly cooked, open the top of the oven bag to expose the skin.

Continue cooking until the skin is crispy and golden brown. Alternatively, you can remove the skin and fry it for faster results.

Remove from oven and let rest before serving.