You need 1 ingredient. The key ingredients include: ["1 pork shoulder picnic", "minced garlic", "minced cilantro", "oregano", "sazon with annatto (it will say ""con culantro y achiote"". you can buy this at any store that sells goya products. it would be in the ethnic, hispanic, or mexican food section of your store. if you cant find it you can use a blend of salt, granulated garlic, cumin, coriander, and ground annatto. annatto gives it that orangey color. if you dont have a grinder, get a little pan with olive oil. about a 1/4 of a cup. put 1 tablespoon of whole annatto seeds in the oil and keep on low heat until the oil is really orange. use cheesecloth or a really fine strainer and get out all the seeds out. use this in place of the olive oil later in recipe)", "adobo (this is also sold with the sazon. it is a blend of salt, garlic powder, oregano, black pepper and tumeric)", "salt (if needed)", "pepper (if needed)", "lime juice", "lemon juice", "vinegar", "olive oil", "cilantro", "smashed garlic cloves", "the best way to do it is over a period of 2 nights. it is so worth it in the end. but if you dont have time, you can do it for 4 hours each.", "take your pernil and put it on a cutting board or huge bowl. whatever you prefer. take about an inch knife and start stabbing your pernil. turn the knife to make bigger holes. this is the time to take out your anger. (just kidding).", "the first night, you want to soak it in a huge bowl with vinegar, lime juice, lemon juice, cilantro, oregano, and the smashed garlic.", "the second night, rinse off everything.", "ok now this step, i do because it just comes out so good but it really isnt necessary. i actually take my knife and cut under the skin until you can pull it back. i do this because when you finish cooking the pernil, you are going to have pork cracklings. when you take it off the pork after its cooked, you wont have any seasonings under it. so i do this so i can have seasoning under the skin too. and later it is easier to take the cracklin off later."].
