by Lazarus Lynch
Serves 10 to 12
For the Rub
1/2 cup butter (1 stick) at room temperature
1/4 cup extra-virgin olive oil
3 (1.41-ounce) packets Sazón Culantro y Achiote seasoning
3 cloves garlic, grated
2 tablespoons kosher salt
2 tablespoons Spanish capers
1 tablespoon smoked paprika
2 teaspoon freshly ground black pepper
2 teaspoons minced fresh thyme
2 teaspoons dried oregano (crushed in palms)
2 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
2 bay leaves crushed
For the pork
1 (5 to 8 ounce) pork shoulder, bone-in and skin-on, patted dry
3 cups chicken stock
1. In a large bowl, mix together butter, olive oil, Sazón, grated garlic, salt, capers, paprika, black pepper, thyme, oregano, coriander, cumin, red pepper flakes, and bay leaves to form a paste.
2. Rinse pork shoulder under cold water and pat dry with paper towel. Place pork shoulder into a roasting pan. Using the tip of the knife, poke holes all around the pork. Rub seasoning paste on pork shoulder, getting into the crevices. Wrap pork with aluminum foil or plastic wrap and refrigerate overnight, up to 2 days.
3. Preheat oven to 400 degrees Fahrenheit. Adjust oven rack to the lowest position.
4. Remove pork from refrigerator 30 minutes prior to roasting. Pour chicken stock around the sides of the roasting pan. Cover pan with foil and roast until meat is tender, about 3 hours. Remove foil and continue roasting to crisp the skin, about 3o more minutes. Remove pork from oven and rest for 10 minutes or more before serving. Slice and serve with juices.