Pernil recipe [moved from SF board]
Any 99-Ranch should have it and they often have the bone out...which may be a good or bad thing depending on what you're using it for. I made pernil with it and it actually worked better with the bone out since the inside could be lined with garlic, olive oil, and spices. As long as you choose a cut with more dark meat than white, it should hold up pretty well to slow cooking even without the bone. If baking/roasting it, jack up the heat the last 30 minutes so you get the crispy skin on the outside...a delicacy in many cultures (chicharrones in latin cuisine, lechon skin in filipino cuisine, etc)
Nothing fancy. Just an entire head of garlic, 1/2-3/4 cup or so of olive oil, and oregano (my puerto rican friend's mom's recipe). Either grind it all up in with a mortar and pestal or throw it in the food processor/blender. Salt and pepper the pork to taste. If using the deboned 99-ranch one, you can salt and pepper the inside also. Then rub the olive oil/garlic/oregano mixture inside and out. Slow roast in the oven @ 325 or even 300 COVERED for 3-6 hours depending on weight and bone in or bone out until falling apart tender. A 5-lb bone out would be more around 4 hours. Bone in would be more around 5-6. I don't have an exact time though
Take off the foil and crank up the heat to 400 for 30 minutes (careful, stuff can burn at this stage). Once the skin is crispy, take it out and serve. Roasting it covered gives you plenty of roasting juices to serve with your rice and to douse over your pork. Enjoy.