As per Adam's request I am posting my recipe for pernil. Pernil, for the uninitiated, is roast pork shoulder. This is a great way to feed about 10 people for less than $30.
INGREDIENTS 1 Pork Shoulder about 8 to 10 pounds
Mojo Recipe for Marinating the Pork
Put all these items into a blender and blend well: 1 head garlic 1 bunch cilantro 5 tsp Kosher salt 5 tsp black pepper 2 tsp olive oil 3 cups OJ, freshly squeezed if possible 1 cup white wine 4 tbsp white wine vinegar 2 tsp cumin powder 1 small onion finely chopped
1. After you wash your pork in cold water, take your pork shoulder and with a sharp paring knife, cut slits into the pork about a 1/2 inch long and a 1/2 inch deep all around the pork. This will allow the marinade to get into the pork.
2. Place the pork into one of those clear oven bags and pour the mojo into it, making sure to massage the mojo into the pork. Allow it to marinate overnight or at least 6 hours, but the longer you let it marinade the better it will taste. Tie off the bag and put the pork in the refrigerator.
3. Take the pork out of the fridge for a half hour before placing it in the oven.
COOKING INSTRUCTIONS Preheat oven to 400 degrees. Remove pork from the bag. Place pork on a deep roasting pan, fat side up, if you have a rack for the pan, use it. Roast pork for 1 hour at 400°, and then turn it down to 350° for 2 to 3 hours. If you have a meat thermometer, insert it after 3 hours total cooking time. Meat is done when temperature reads 180° in the middle.
Remove from the oven and let the meat rest for 20 minutes. Carryover cooking time will bring the meat to 185°.