Serves 10-12 people. Use a disposable tin tray for easy clean up! pork shoulder adobo sin pimienta packets of Goya Sazon (orange packet w/ annette and achiote) oregano head of garlic limes rum (optional) Place the pork in a 9x13 deep dish pan. Stab several deep holes on both the fat and the meat side. Make them deep and wide enough for a finger. Peel and dice garlic into very small pieces. Mix with the rest of the ingredients EXCEPT for the lime and rum. Spread this seasoning evenly over the shoulder and stuff the garlic pieces into the holes you cut earlier. Make sure to push the garlic down deep into the cavity, all over the shoulder. Then squeeze 1 lime and the rum over both sides. Let sit for 24-48 hours in the refrigerator, covered. Take it out one hour before cooking. Preheat the oven to 300 degrees. Cover the shoulder with aluminum foil and cook for 4 hours, with the fat side facing up. After 4 hours, raise heat to 400 degrees and cook for 2 hours more. Remove from the oven and squeeze 1 lime over the shoulder. Let cool for 30 minutes before serving. To serve, slice meat or shred with a fork.