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Wash the pork shoulder with lime and vinegar, rub lime on pork shoulder to clean off any slime. Set aside and gather all ingredients.
Cut skin back and make large cuts to pernil
Mix together sofrito, vinegar, lime juice, sazon, adobo, cumin, black pepper, chili pepper, salt, onion powder, garlic powder, rosemary, chopped garlic, and chopped cilantro to create the special rub
Season the pernil very well with the rub. Wipe skin down with paper towel for perfect clean crispy skin and top with a sprinkle of salt. Add water and cover, ensuring the cover does not touch the skin.
Marinate overnight or for at least 3 hours (overnight recommended)
Preheat oven to 350 degrees and bake covered for 5 hours
Increase heat to 400 degrees, uncover pernil, and bake for 1 hour and 30 minutes or until skin is crispy
Turn oven off and remove pernil from oven. Let rest for 5 to 10 minutes. Remove crispy skin, shred the meat, and mix with the juices in the baking pan. Break pork skin into potato chip-like pieces and add back on top of shredded pork to finish.