4 hours (or overnight)

5 hours (4 hours covered + 1 hour uncovered)

In a small food processor, blend garlic, onion, Adobo seasoning, oregano, salt, cumin, thyme, rosemary, black pepper, chicken bouillon cube, Sazón, olive oil, and lemon juice until smooth.

Pat dry the pork shoulder with paper towels to remove excess moisture. Use a sharp knife to poke holes all around the pork.

Pour the marinade over the pork shoulder, ensuring it penetrates the holes for maximum flavor.

Place the pork shoulder in a roasting pan with a wire rack, fat side up. Secure the skin with toothpicks to keep it from touching the foil. Cover with aluminum foil.

Marinate in the fridge for at least 4 hours or overnight.

Roast at 350°F for 4 hours covered. Then, remove the foil and roast uncovered for an additional hour until the skin is crispy. For extra crispiness, broil for the last 5 minutes.

Let the pork rest for 10-15 minutes before carving.

Peel and cut the green bananas, plantain, and Malanga root into smaller pieces. Soak in cold water until ready to process.

Using a large food processor, blend the vegetables into a smooth masa consistency.

Transfer the masa to a bowl and season with Adobo seasoning, Sazón, and black pepper. Mix well until evenly incorporated.

In a saucepan over medium heat, add vegetable oil and annatto seeds. Sauté until the seeds release their vibrant color. Remove from heat and strain the oil.

Lay out kitchen string and parchment paper. Place a piece of banana leaf on the paper, brush with infused oil, then spread a scoop of masa in the center. Add pork pieces and optional green olives. Fold to close the pastel.

Tie the pastel bundles securely with kitchen string.

Cook the pasteles in boiling salted water for 1 to 1.5 hours.

Serve warm, traditionally with hot sauce and ketchup.