Bone-in pork shoulder (Pernil) is an awesome cut of meat. It’s where value + flavor= feeds a large crowd. Marinating in a combo of or single citrus (grapefruit, orange, lime), oregano, garlic, hot pepper, olive oil, salt and back pepper. Best after 2 days of marinating but I’ll be cooking this today and it’ll still be great. It cooks low and slow–225 degrees for 3 or 4 hours in a roasting pan with some water in the bottom until the meat is falling off the bone and the crackling on top is crispy crisp. I’ll serve it with rice, sliced avocados (with lots of black pepper and sliced white onions), boiled yucca with mojo AND shredded lettuce. Black beans would complete but didn’t get to them together for this meal. Latin jazz cooking in the background too.