Cut a large slits under the skin to create deep pockets, and then make small incisions all over the pork shoulder - enough to allow the marinade to collet in the cuts.
Place balance of ingredients into a blender and blend on high until ingredients are smooth.
Place meat into a large bowl and pour the marinade all over the meat.
Make sure the marinade collects in the cuts and slits you made.
Transfer meat to a roasting pan skin down and pour excess marinade on top, then cover with foil.
Place in a preheated oven at 325 and cook for 40 mins per lb
Once pork has been cooking for half the time it will need remove from oven.
Remove foil. You will notice that a considerable amount of juices has fallen from the meat
If necessary, pour out some of the juices.
Turn over meat before returning to the oven.
Continue cooking for the balance of the time needed without the foil.
Once you are able to easily pull the meat away with a fork, the Pernil is done.
Notes
If the skin begins to char, cover with foil, but remove for the last 10 mins to crisp the skin.