|Pork shoulder - bone in|
If you prefer you can use a boneless shoulder, Keep in mind the cooking time may vary.
With a sharp knife, score the skin and fat in a criss-cross pattern, making diagonal cuts about 1 1/2 inches apart and cutting down to the meat so the sofrito can penetrate. Transfer the pork to a large re-sealable plastic bag set over a roasting pan.Lather the pork shoulder generously with sofrito. Seal and let sit overnight.
Next Day-Preheat oven to 325°F.
Remove pork from bag, place on a rack in a roasting pan. Add a little water to the bottom of the pan. Cover tightly with foil and roast in oven. Pork takes about 4 hours. At about 3.5 hours, check to see if the skin is crisping. If not remove foil to crisp the skin and continue to cook until internal temp is at 180°F, meat should be extremely tender. Once finished, let rest for 30 minutes before slicing into thick pieces. Spoon any remaining pan juices over the meat to serve.