Preparation
Start by adding all of the ingredients to the food processor. Blitz the ingredients for a few seconds.
Using a sharp knife make slits about 1 to 2 inches across, and as deep as possible into the pork shoulder.
Placing pernil into a roasting pan, pour the marinade onto the pork shoulder (peril), covering the pork entirely. (front to back top to bottom). Pour as much marinade into the slits as possible. Raising the skin of the peril just a bit using a sharp knife, pour marinade under the skin.
Place in refrigerator to marinate overnight, rotating the peril from side to side periodically.
Bake covered at 300°F for about an 1-1 1/2 hours, before removing the cover. Bake for at least 4 to 5 hours depending on the size of the pork shoulder. Bake until meat is tender and falling off of the bone.
Test with meat thermometer to determine if peril is cooked all the way through.
Carefully remove from oven. Allow meat to rest for about 10-15 minutes before cutting into it.
Enjoy!!!