I come from a very typical hispanic family were we all always gathered for everyones birthday and every holiday.  All just to have the head honchos (my grandmother) cook these dishes that took all day to cook.  I was never a quick rice and beans and chicken.  They spent days, I mean days shopping and preparing these dishes.  Going to bed late to then have to wake up at what seemed to be the break of dawn to start cooking.  Although my family doesn’t gather as much anymore.  As a mom  I love to teach my children the traditions I grew up with.
As the holidays seem to be fast approaching I start to mentally prepare for the events to come.  Now I love to cook, but I do not like to slave away in the kitchen for days on end.  I am a mother of 4 very animated and active children so I really don’t have the time to be in the kitchen all day.  Over the years I have tweaked  some of my grandmothers dishes because the holidays bring visitors from family and friends as well as visits to family and friends, so spending the day cooking is out of the question.  I like to spend time with my guest.
One of my favorite dishes is Pernil (roast pork), and the first thing I do is prepare the marinade.  Enough for a 7-10 pound Pork Shoulder
1 head of garlic (minced)
3 tablespoons of olive oil
1 packet of sazon
2 tablespoons fresh cilantro
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon sea salt
1 tablespoon paprika
1 tablespoon pepper
Second and this is where the cook time gets cut almost in half, I cut the skin off first and set it to the side until I’m ready to cook the pork. (I cook it in a separate pan above the pork with a sprinkle of salt on the inside) Then I make several deep cuts through the pork straight to the bone all the way around. Rub in the marinade into the cuts, cover tightly with foil. Let sit for at least an hour (overnight in the refrigerator if possible)
When ready you want to cook it at 350 degrees for 3 hours. once cooked uncover and use two forks to shred apart the meat and then serve. As for the pork skin you want to check it every hour or so and drain until desired your desired crisp.