1-Getting started with Pernil is all about patience and a few smart steps that lead to mouthwatering results. First, take your 7-pound pork shoulder and score it with a criss-cross pattern, making about 20 one-inch deep slits all over. This helps the seasoning sink in and keeps the meat juicy.

2-Next, mix up the seasoning: combine ¼ cup vegetable or canola oil, 12 cloves garlic, ¼ cup fresh oregano, 1 tablespoon dried oregano, 2 tablespoons powdered Adobo seasoning, 1 tablespoon paprika, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and the juice of 2 lemons and 1 orange. Rub this blend thoroughly all over the pork, making sure to get it into those slits for maximum flavor.

3-After seasoning, cover the pork with foil and let it marinate in the fridge overnight. This step is crucial for that tender, flavorful finish. About an hour before cooking, pull it out to reach room temperature and preheat your oven to 300°F (about 150°C).

4-Now, bake the pork covered for 3 hours, then remove the foil and continue baking for another 3 to 4 hours until it hits at least 165°F (74°C) inside. For a crispier outside, crank the oven up to 375°F (190°C) and bake for 20 to 30 more minutes until it’s nicely browned.

5-Once done, let the Pernil rest for at least 20 minutes before shredding. Sprinkle on extra lemon and orange juice, and add a bit more salt and pepper to taste. Don’t forget the crispy skin, or Cuero, which you can chop up and serve alongside the meat. For a fun twist, pair this with other holiday favorites like a festive Christmas cocktail to make your meal even more enjoyable.