PERFECT Pork Shoulder Recipe!

In a bowl, mix the complete seasoning blend, light brown sugar, garlic powder, onion powder, cayenne pepper, MSG, black pepper, and annatto powder.

Add the Worcestershire sauce to the mixture of dry seasonings and stir well to incorporate.

Add the cup of salt, granulated sugar, and the liter of apple juice to the mixture, completely dissolving all ingredients to form the marinade.

Take the 4kg boneless pork shoulder roast and make shallow incisions across its larger muscle groups, such as the 'colchão mole' (tenderloin area) and 'colchão duro' (butt area).

Cover the pork roast with the prepared marinade, ensuring it penetrates well into the cuts, and let it marinate refrigerated for at least one day.

The next day, remove the pork roast from the marinade and place it in a roasting pan along with vegetables and beer.

Roast the pork shoulder in a preheated oven at 375°F (190°C) for approximately 4 hours (assuming 1 hour per kilogram), or until the internal temperature reaches 167°F (75°C).

Remove the pork roast from the oven and let it rest for 40 minutes before slicing.

Remove the skin from the pork roast (which can be used to make cracklings/chicharróns) and slice the succulent meat.