Step 1

Stab the pork shoulder in various places and insert the garlic pieces. Combine the adobo and sazon and use as a dry rub and coat pork shoulder.  Rub the sofrito all around the pork shoulder.

Step 2

Cover with plastic wrap and set in your refrigerator overnight.

Step 3

Preheat your oven to 300F. Remove plastic from pork shoulder and place in a roaster pan.

Step 4

Cook covered for about 3 hours. Remove from oven, flip and cover once more. You can add 1/2 to 1 cup of water to the roaster to add some additional juices for later.

Step 5

Continue to cook another 2 hours, or until fork tender. It should fall apart.

Step 6

Remove from oven and place half the shoulder on a large cutting board. Discard the layer of fat.

Step 7

Start chopping the meat with a sharp knife and place chopped pieces in a large bowl.

Step 8

Take remaining juices from the cooking process and place in a container in the refrigerator to allow the fat to rise to the top and solidify. Remove solid fat and discard. If you have a gravy and fat separator, those work very well. Mix the juice with your chopped meat.

Step 9

Portion off into individual containers and freeze.  This will keep frozen for several months if you vacuum pack it.