I can never thank one of my friends enough for having a crazy Puerto Rican potluck for her oldest daughters first birthday. I was so hooked on her mother’s pork roast! I have made this a few times and it is always a show stopper! You use a pork shoulder. Make deep slits with a knife and insert garlic cloves, season with adobo and layer on the sofrito. I cooked mine in a roasting pan skin side down and covered with foil on 350 for 1 1/2 hours. I turned it over and placed it on a baking rack uncovered and cooked it for 2 hours. I cranked the heat up to 450 and cooked 30 minutes until the skin was crisp. I make a Puerto Rican rice and beans but i use black beans instead of pigeon peas. I added some sauteed collard greens from my garden to the rice. Garish with cilantro, lime and pickled red onion. Today I used chopped white onion.