I never expected to find a whole pork shoulder at Safeway, complete with outer skin, bone in, all 11 pounds of it. I know at one time I had lots of recipes for cooking one, but I never found one in the market. Now, I have one and, you guessed it, no recipes. After a load of Googling, I've found several for pernil, but Mexican style seasoning isn't a favorite in our house. Anyone got any ideas from a different culture? If not, I guess it's Bittman's pernil, although it will make me cry. A lot. (The onions, not Bittman.) I'm already assuming 11 hours or so of cooking at a low temp - sure hope it gets cold again soon. (Yeah, I live in CA, and it's been 70 degrees lately.)
Any suggestions greatly appreciated - other than moving to Minnesota for the cold. ;).