Pork, many uses

This is a pernil. Puerto Rican for Pork Shoulder. Incredibly easy to make. Just rub with some dry spices that you like and pop in the oven, slow cook (450 first hour, 375) for 4-6 hours depending on weight. Perfect for those slow cookers everyone raves about.

For the one I made last night I used a rub of:
Oregano, Pepper, Salt, Onion Powder, Garlic Powder
I seasoned the large fat cap with Adobo and made small holes just big enough to sitck small cloves of garlic in the meat.

Here's a NY Times article I found on it : Pernil