Cuban Mojo Roasted Pork Shoulder (Pernil)

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1. 1Step 1: Two days before roasting, clean pork shoulder with cold water and pat dry. Then only on the flesh side, slit deep cuts into the meat. Add a garlic clove into each slit. This will give flavor and help the marinade penetrate the meat.
2. 2Step 2: Pour the mojo marinade all over the pork. Add 3 tablespoons of salt all over the pork. Add the sazon only to the bottom part of the pork. You want to avoid adding the sazon to the skin because it can burn.
3. 3Step 3: Leave in the fridge at least one night. But- two nights is ideal.
4. 4Step 4: The day you are ready to roast, remove the pork from the refrigerator 2 hours before roasting time. Preheat the oven to 350 degrees.
5. 5Step 5: Prepare a large roasting pan. Cover the bottom with the onions and bay leaves. Drizzle the remaining marinade all over the onions. Place the marinated pork on top.
6. 6Step 6: Scrape any marinade off the pork shoulder's skin and season with the remaining salt all over. Add the olive oil just over the skin. Remember- you don't want anything on the skin because it can burn.
7. 7Step 7: Roast for 4 hours.
8. 8Step 8: Every hour move the pork around to be sure it is evenly cooking. Do not baste with the juices. The skin can become soggy. If the skin gets too much color, lower the heat to 300 degrees or very loosely cover the most cooked area with aluminum foil.
9. 9Step 9: The roast is ready when the skin is crispy. The meat will easily pull apart and the juices run clear.