In a small bowl, stir together garlic, parsley, rosemary, olive oil, Adobo and Sazón; set aside.
Open up the pork shoulder, fat side down, on work surface so the pork lies flat and opens up like book. If the pork does not lie flat, starting from the center of the pork, make parallel cuts on either side of the roast, about halfway through the thickness, without cutting all the way through to the edge of the meat, to make it lie flat.
Reserve 2 tbsp. herb mixture for rubbing on the outside of the roast. Spread remaining herb mixture all over open side of roast. Roll up the meat so skin side is on the outside. Tie and secure roast with butcher’s twine. Rub outside of roast with reserved rub.
In airtight container marinate roast in Mojo Criollo. Refrigerator for at least 6 hours, preferably overnight.
Preheat oven to 425°F. Remove roast from refrigerator. Place fat side up in roasting pan fitted with rack. Let stand at room temperature for 1 to 1 1/2 hours (this will ensure the meat cooks more evenly).
Roast pork for 30 to 40 minutes or until roast is starting to brown. Reduce temperature to 325°F. Roast for 1 1/2 hours, then tent with foil. Continue to roast for 1 to 2 hours, until internal temperature reaches 180°F, outside of roast is golden brown and meat is very tender.
Transfer roast to cutting board; tent with foil. Let rest for 20 to 30 minutes before slicing.
Strain pan juices into medium pot over medium heat. Stir in water and bouillon; bring to a boil. Reduce heat to medium-low. Cook for 15 to 20 minutes, whisking occasionally, until reduced and slightly thickened.
Slice meat and serve with pan sauce.
Note: Add splash of wine to pan juices if desired.