1. In a criss-cross hatch pattern, score the fat on the pork shoulder. Then, across the pork, cut deeply in each direction once chopping it into four halves, but leave them together at the bottom. Make roughly 20 1 inch deep slices over the meat with a sharp knife. Place the meat in a 13 x 9 baking pan or another shallow baking pan large enough to fit the meat comfortably with enough room around it.
2. Mix the oil, garlic, oregano, fresh and dried, Adobo, paprika, and salt and pepper in a bowl. Rub the resulting mixture into the surface of the meat all over, as well as the slits. Refrigerate the pork overnight, covered with foil.
3. Allow 1 hour for the pork to come to room temperature. Preheat the oven to 300 degrees Fahrenheit in the meantime. Cover and bake the pork for 3 hours at 350°F, then remove the foil and bake for another 3 to 4 hours at 350°F until it is fall-apart tender. The least internal temperature of the meat should be 165 degrees Fahrenheit, but it can be higher if desired; the essential thing is that the meat is extremely soft.

If you want a crustier exterior, increase the heat to 375°F and bake for another 20 to 30 minutes, or until the pork has a lovely browned crust on the outside.

1. Allow the pernil to rest for at least 20 minutes before pulling the meat into bits with your fingers (if it’s not too hot; if necessary, wear cooking gloves to protect their fingers from the heat) or two forks. Serve the meat hot or warm, drizzling it with lemon and orange juice and seasoning it with salt and pepper.

The total time it takes to make this recipe is 6 hours and 40 minutes, with a prep time of 20 minutes, a cook time of 6 hours, and a resting time of 20 minutes. You may be interested in other similar recipes, with other ideas on how to cook pernil; one of such is this video recipe.