Use a sharp boning knife to slice the skin off of the pernil. Carefully cut between the fat and the meat until the skin is completely off.

Place the pernil in the kitchen sink or in a large bowl. Wash it with cold water, white vinegar, and lime juice. Rub the vinegar and lime juice mixture all over the flesh and skin. Rinse thoroughly with cold water.

Place the pernil in a roasting pan. Poke holes all over the pernil using a criss-cross method.

In a bowl, combine the crushed garlic, sofrito, oil, vinegar, adobo, sazón, bouillon, onion powder, garlic powder, oregano, cumin, salt, and pepper to create a thick marinade.

Use about ½ of the marinade to season the entire top portion of the pernil. Rub the seasoning all over the flesh and press it into each hole to ensure every inch is coated in the marinade.

Flip the pernil over and rub the bottom side with another ½ of the marinade. Repeat the same process.

Place the skin in a separate roasting pan and pat it dry with a paper towel. Season the skin with salt. Massage all over the top and bottom of the skin.

Cover the roasting pans with plastic wrap or aluminum foil. Place the pernil and skin in the refrigerator for at least 2 days.

Preheat your oven to 350℉.

Remove the pernil and skin from the refrigerator. Use a paper towel to dry off any moisture on the skin.

Allow the pernil and skin to sit on the counter for at least 30 minutes before placing in the oven.

Add about ½ cup of warm broth to the pan with the pernil in it.

Add a light sprinkle of salt over the pernil.

Cover the roasting pan with the pernil in it with aluminum foil. Do not cover the roasting pan with the skin in it.

Place the pernil and the skin in the oven. The two roasting pans should be side by side.

The skin should cook for about 2 hours. Cook the pernil for about 6 hours.

After 2 hours, check the skin to see if it's crispy. If so, remove from the oven. If not, pat it dry with a paper towel and continue cooking until it's crispy.

Once you have removed the skin from the oven, continue cooking the pernil until it is fully cooked through, about 5 ½ to 6 hours of cooking time depending on its size.

30-60 minutes before cooking time ends, remove the foil from the pan, baste the pernil, and continue cooking the pernil uncovered to allow it to brown.

Remove the pernil from the oven and allow it to cool for at least 30 minutes.

Then, place the pernil in a clean pan and shred the meat from the bone. Use a ladle to pour some of the drippings over the meat to keep it moist and add flavor.