• Add all the ingredients to a blender or food chopper for the mojo seasoning until well blended and forms a paste.
• Rinse the pernil.

  Place in a roasting pan.
• Score the top of the skin with a knife and also make a few slits underneath skin about an inch and a half deep.

  Make a few more slits all over pork shoulder, top bottom and sides.
• Using your hands, rub the garlic paste all over pork shoulder including inside all the slits you have made.
• Sprinkle the whole roast with adobo.

  Cover the roast with aluminum foil and refrigerate overnight.

Cook Pernil

• Preheat oven to 325 degrees.
• Take the pernil out of the refrigerator and let it sit on counter for 30 minutes before roasting.

  Add a cup of water to bottom of roasting pan.
• For each pound of roast, cook pork shoulder covered 35-40 minutes per pound.

  Example: for my 8 pound pernil, I cooked it for 4.5 hours.
• Increase oven to 450 degrees.
• In the last 40 minutes of cooking, uncover pork and crisp skin until bubbly. (Keep a close eye on it that it doesn't burn)
• Once pork is cooked, remove from oven and let it sit for 20 minutes before carving.

  Transfer pork to a cutting board and remove skin.
• Cut skin into pieces.

  Cut pork and return pieces to roasting pan.

  Let it sit in pan juices to soak up all the flavors.

  (Note: The pork will fall apart and almost resemble shredded pork.

Red Onions (Optional)

• Slice the red onions and place in a saucepan with juice from one lemon or lime.
• Cook onions over medium heat until soft but still a little crunchy.
• Place cooked onions in a bowl and serve beside pork when serving pernil asado.