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I made my first Puerto Rican pernil (pork shoulder)—experimented with a 4 lb roast and it came out so good! I enjoyed it with my family tonight. After 30 years of being with my Puerto Rican spouse, I think it was time for my Italian self to step up to the plate! RECIPE: —For a 4 lb roast, I used about 5 cloves of garlic, olive oil, kosher salt, pepper, @goyafoods adobo and their sofrito as well as a oregano flakes. I also used a touch of cilantro paste for more flavor. —I cut back the fat with a
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