1. Prepare the adobo by combining all the ingredients and grinding in a large pilón or mortar and pestle in a small bowl.

Prepare the pork:

1. Rinse and dry meat well with a clean towel. Place pork skin-side down on a large, rimmed sheet pan and poke deep, 1-inch holes throughout the meat and in the fatty layer with a paring knife, being careful not to pierce the skin. You can’t have too many holes.
2. Pour over adobo in batches, using your fingers to push adobo deep into the meat. (If you’re worried about your hands smelling like garlic, wear gloves).
3. Set out a long sheet of plastic wrap, layering with subsequent sheets as needed to ensure you can securely wrap the entire pork shoulder. Transfer pork to plastic wrap and wrap tightly, adding sheets of plastic as needed to ensure pork is completely airtight and juices are contained. Let marinate in the fridge overnight. (Set on a rimmed baking sheet or disposable aluminum foil pan in case it leaks).
4. Once the pork has marinated, ring it to room temperature, about 1 hour.
5. Meanwhile, preheat the oven to 150 C°.
6. Working over the sink, carefully remove pork from plastic wrap, discarding any remaining adobo. Place the marinated pork shoulder skin-side up in a deep roasting pan and wipe the skin with a clean cloth. Rub skin with 1 teaspoon salt.
7. Loosely tent foil over the pork shoulder, spraying the foil with cooking spray or brushing with oil in any areas that may touch the skin, as it will stick. Transfer to the center of the oven.
8. Bake the pork, covered for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature, until the pork is fall-apart tender. Add water to the pan as needed when juices evaporate.
9. The meat is done cooking when the juices run clear and the thickest part of the leg registers at least 74 degrees with a meat thermometer.
10. If you would like a crustier exterior, turn the heat to 375°F and bake for another 20 to 30 minutes, until the outside of the pork has a nicely browned crust, but watch closely so that it does not burn. Tap the top of the skin with the back of a knife or metal spatula and listen for a decidedly hollow sound.
11. Remove from the oven and let rest for 10 to 15 minutes, then transfer to a large cutting board. (For cleaning instructions for the pan, see “Tips”.)
12. If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife. Run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat. Use kitchen shears to cut into serving pieces and let them rest in the warm oven until ready to eat. Trim excess fat from the meat if desired, and slice as desired, in large chunks or slices, to serve.

Prepare the arroz con gandules:

1. Heat the oil in large pot with a lid over medium heat until shimmering. Add the annatto seeds and stir until the seeds begin to sizzle. Remove the skillet from the heat and let sit until the oil comes to room temperature. Strain the oil, discarding the seeds, pour the infused oil back into the pot.
2. Heat the oil over medium heat until hot (whether you sautéed the annatto seeds or not), then add the sofrito, olives, salt, pepper, and cumin. Cook, stirring often, until the liquid evaporates and the mixture starts to sizzle, about 5 minutes.
3. Add the smoked pork and the rice and stir to blend the rice with sofrito mixture. Add the pigeon peas, bay leaf, and enough broth, to cover rice by 1 inch.
4. Increase the heat to high and bring mixture to a boil over high heat without stirring. Let the liquid boil until it evaporates to the level where you can see the rice peeking out above the liquid.
5. Cover the pot, reduce the heat to low, and cook for 20 minutes without opening the lid.
6. Fluff the rice with a fork and serve.

Tips

1. Use a pan that can handle char. You can line your pan with foil, but that can be even messier. When you’re ready to clean, combine 1/2 cup baking soda and enough hot water to cover the burned spots, and let rest for half an hour. Char should release easily with your abrasive tool of choice.