pork shoulder question
By coincidence, last weekend I had friends over for pulled pork that I had done in the slow cooker. I used 1 cup balsamic vinegar, 1 cup orange juice, then rubbed the meat with salt pepper and smoked paprika and garlic. It, too was a little smaller cut, and it was done in less time than the recipe called for.
But now you've got me thinking about making pernil with this not so healthy but delicious cut of meat. I think that Mark Bittman's instructions here on simply how to tell when it's really ready, whatever seasoning you're using, would make sense to follow.
Yes, you can use a smaller cut, just adjust the seasoning or not depending on how much of it you like...keep in mind that it will cook faster than the larger cut so I'd recommend using a thermometer to keep it from drying out. Cook at the same temp for a shorter time and it'll turn out fine. Good luck!