Clean the pork shoulder

• Rub the pork shoulder with lime juice and vinegar to clean off any slime.
• Set aside and gather all the ingredients.

Cut the skin and meat

• Cut the skin back and make large cuts into the pernil.

Make the special rub

• Mix together the sofrito, vinegar, lime juice, sazon, adobo, cumin, black pepper, chilli powder, salt, onion powder, garlic powder, rosemary, chopped garlic and chopped cilantro.

Season the pernil

• Season the pernil very well with the rub, working it into the cuts.
• Wipe the skin down with a paper towel for a perfectly clean, crispy skin and top with a sprinkle of salt.
• Add the water to the pan.
• Cover the pan, trying your best so the cover does not touch the skin, otherwise it will stick and might rip.

Marinate

• Marinate overnight, or for at least 3 hours; overnight is recommended.

Bake covered

• Preheat the oven to 350 °F (175 °C).
• Bake the pernil covered for 5 hours.

Crisp the skin

• Raise the heat to 400 °F (200 °C), remove the pernil from the oven, uncover it and bake until the skin is crispy.

Rest, shred and finish

• Turn the oven off, remove the pernil from the oven and let it rest.
• Take off the crispy skin, shred the meat the best you can and mix it with the juices in the baking pan.
• Break the pork skin into potato-chip-like pieces and add it back on top of the shredded pork shoulder to finish.