A spin on pernil. Low and slow, 225 F, until your internal temp is 160 F then raise your cook temp to 350 F until your internal temp reaches 195 F. Close your vents and let it rest. You should get a tender pork shoulder with crispy cracklin on the top and tender meat underneath.
The rub was a simple 2 parts black pepper, 1 part salt, 1 part adobo, 1 part garlic powder. Rubbed and rested in the fridge for 24 hrs.
by martin22887