In a small bowl, mix the avocado oil, sofrito, minced garlic, oregano, adobo, salt, black pepper, sazon, lime juice, chopped cilantro, smoked paprika, and apple cider vinegar.

Pat the pork shoulder dry and make small slits all over the surface to allow the marinade to penetrate.

Rub the marinade generously all over the pork, making sure to get into the slits for deep seasoning.

Cover tightly with plastic wrap and refrigerate overnight (or up to 24 hours for maximum flavor development).

Preheat the oven to 400°F (200°C).

Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes.

Place the pork in a large Dutch oven or deep roasting pan.

Roast at 400°F for 1 hour to develop a golden crust and lock in moisture.

Lower the oven temperature to 300°F (150°C). Add the chicken broth to the pan to keep the meat moist and enhance the juices for basting.

Cover loosely with foil and roast for an additional 3-4 hours, basting every hour with the pan juices, until the internal temperature reaches 190-200°F (88-93°C) for optimal tenderness.

Remove the foil for the last 30 minutes to crisp up the skin. For extra crispy skin, you can broil it for the last 5 minutes.

Let the pernil rest for at least 20 minutes before slicing or shredding to retain its juices.