Pernil - Puerto Rican pork shoulder using oven bag

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Best way to make the pernil and keep it extra juicy while it cooks then remove the bag and broil the skin for that extra crunchy skin

10 smashed and chopped garlic cloves
1 packet sazon
1/4 cup water, olive oil, and a little less of vinegar
Start with half tablespoon of salt pepper and oregano
Mix all this together and spread in puncture holes made on the pork shoulder and under the skin.
Then add more salt pepper and oregano under the skin and then salt the top skin...I will add oregano sometimes too... I do not measure this part as I just ensure the surface is covered. It seems like a lot,but pork needs to be salted well.

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