10-12 lb. fresh ham (pork shoulder or boston butt), bone-in & skin-on
1 head garlic, cloved and peeled
4-5 packets Sazon seasoning
Fresh cracked black pepper
Wash and thoroughly dry the pork shoulder. Score the skin with two-inch square hash marks. Using a long, thin, sharp knife, create twelve to fourteen cavities in the meat. Put a garlic clove in each cavity and push it in a few inches with your finger. Place the pork in a dutch oven or large roasting pan.
Season all sides liberally with Adobo, garlic powder, Sazon and pepper. Cover with pot lid or aluminum foil and refrigerate overnight.
Preheat oven to 225 degrees. Place the marinated pork shoulder, covered, into the oven and cook low and slow for five to six hours, until the meat is tender.
Raise the heat to 350 and uncover the meat. Cook for another 30-45 minutes to crisp the skin. Remove from the oven and allow to sit for several minutes before serving. The meat should be falling off the bone. Serve the crispy skin alongside the meat.
Rice and beans are the perfect accompaniments to this traditional Puerto Rican dish.
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