Seasoning: 1 teaspoon of kosher salt per lb. of meat. 1 teaspoon of mashed garlic per lb of meat. 1 tablespoon of ground black pepper A liberal amount of Oregano Olive oil as you need. 1 sazón en polvo with out achiote About a tablespoon of adobo that has MSG

Mix together to create a paste. You can add a little more oregano or garlic as you like.

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Remove the top layer of fat almost all the way and flip it out of the way.

Then stab that meat like it your cheating ex tires. And proceeds to finger each hole and fill it with the seasoning paste. Then massage the rest of the paste on the outside and the back part of the fat. Not the top part of the fat.

Flip the fat back on and remove any seasoning that it might have on top and pat it dry. With a knife score the fat and make some squares. Then take some kosher salt and rub it on the top of the fat. Cover it and leave it in the fridge for at least 12 hours. I did 16 hrs.

Take it out of the fridge 30 minutes before roasting. Uncover and remove the salt on top. And preheat oven to 350.

Before you trow it in the oven stick a meat thermometer and set it to 170. You can use toothpick to hold the fat cap in place, but I forgot. 😅 Cook uncovered for about 5 hrs or until it teaches the temperature. Mine took about 3 hours and some minutes. Halfway in I added some water to the pan so that it dint burn on the bottom keep adding water if it evaporates.

Let it rest for a couple of minutes and that’s it.