Remove skin and some of fat layer. Keep a
rectangle of skin to cover roast during baking,
set aside. Puncture holes all over surface with
knife. Place ingredients in food processor and
pulse until consistency is a paste rub. Rub
entire surface being sure to insert a bit into all
the holes. Score skin for more even cooking, thru
skin but not the fat. Place skin over roast.
Place in covered dish, refrigerate, and marinate
for minimum of overnight and up to 3 days.
Remove roast from refrigerator let rest for one
and 1/2 hours to bring it closer to room
temperature. Preheat oven to 350 degrees. Place
seasoned pencil in roasting pan, skin side up.
Add 1 inch water to bottom of pan. Cover with
aluminum foil and seal well. Place in oven and
cook 2 hours.
Remove from oven and check water level. Bring
back up to 1 inch if necessary. Cover and seal
well again with aluminum foil, return to oven and
roast 2 more hours.
Remove from oven, remove and discard foil.
Increase heat to 450 and put in convection mode.
Sprinkle skin with adobo, once oven is up to
temperature, return pan to oven uncovered and
cook 30 minutes. Check for skin crispiness by
tapping on it with a knife. Continue cooking and
checking every 15 minutes until crispy. Remove
from oven and tent with foil for 15 minutes.
Carve and serve. Reserve liquid for making rice
and/or saucy beans.
Originally Submitted
11/26/2021
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