Mexican-Inspired Roasted Pork Shoulder

1 . Stage

Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.

2 . Stage

Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.

3 . Stage

Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.

4 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

5 . Stage

Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.

6 . Stage

Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.

7 . Stage

Let meat rest for 10 minutes before slicing.