Ingredients:

• 4 1/2 to 5 pounds skin-on boneless Boston or pork butt
• 1 large lime, juiced (about 2 1/2 tablespoons)
• 1/4 cup recaito (sofrito) (homemade or store-bought)
• 10 cloves garlic, peeled and mashed into a paste (2 tablespoons)
• 1 tablespoon plus 1 teaspoon adobo con pimienta, divided
• 1/2 tablespoon granulated onion powder
• 1/2 tablespoon dried oregano
• 1 teaspoon black pepper
• 1 packet sazón
• 1 tablespoon vegetable oil
• 1/2 cup water
• 1/4 cup fresh lime juice (from 2 limes)
• 1/4 cup fresh lemon juice (from 1 lemon)