Take all dry and wet ingredients (except pork shoulder) add to a blender. Once added to blender, blend until it turns into a puree. Once blended set aside.
For the Pork Shoulder:
Take pork shoulder poke a few holes into it, to marinade the pork shoulder. In each hole add the marinade. Once each hole in the pork shoulder has the marinade make sure to rub the marinade on the outside. Marinate pork shoulder for 3-4 hours or best overnight.
To prepare:
Take pork shoulder out of refrigerator let rest at room temperature for ½ hour. Set your oven to 225 degrees.
Once oven is up to temperature, open and add pork shoulder.
Cook at 225 degrees for 6-8 hours.
Once internal temperature of the pork shoulder reaches 200 degrees pull out of oven (mind you at this temp it should be falling off the bone) let rest for 15-30 minutes before serving.
Serving suggestion: we like this alongside rice and beans, or you could make a Cuban Pork Sandwich on your choice of roll (might we suggest a Hawaiian Roll for that savory + sweet combo?)
