No photos, but we happened to see a segment on a restaurant serving Pernil and I decided we needed to give it a whirl. Had been on the lookout for an inexpensive pork shoulder and came across one which was on sale and had been deboned so off to the races. It’s a ridiculously simple and delicious recipe:
12 garlic cloves
2 tbs dried oregano
1 1/2 tsp black pepper
1 tbs salt
3 tbs olive oil
3 tbs white vinegar
Spin all the above in a small food processor or mash into a paste using a mortar and pestle. Make deep slits with a thin knife in the pork shoulder and work the paste into the slits. Refrigerate for 8 to 48 hours. (I did two days.) Set out at room temp for two hours then into a 300F oven skin side down for two hours. Turn and cook at least two more hours or until done.
We served it as street tacos with guacamole, cilantro, and radishes.