1 small pork shoulder
5-6 garlic cloves
1 tbs of sofrito
1/2 cup of olive oil
1 pack of Sazon with achiote
1/2 lemon juice
1 tbs of Adobo
1 tbs of pepper
Mix well and marinade pork shoulder and keep refrigerated for 24 hours.
Put the pork shoulder in slow cooker with 1 cup of water or pork stock.
Cook on high for 4-5 hours or until you see meat falling off the bone.
Serve with rice and beans or in this case I made mofongo (recipe on this page)