I'm hoping some of the pork fans here can offer some advice. I've signed up to make Pernil, or Caribbean roasted pork shoulder next week for a dinner party. Lots and lots of garlic can't be wrong but I've used all my google fu and still have a couple questions.
Cooking Temp: I've found some recipes that start high then go to 350 to roast, some roast at 350 throughout and some start at 350 then go high to finish. I would typically be inclined to go low throughout, 225 - 250ish for approx 12 hrs. I'm thinking put it in smoker (without wood) and let it go. May finish on grill to crisp. My smoker (cookshack) will hold a full size hotel pan with the shoulder in it.
Pulling temp. Few recipes address product temp but those that do run the gamut from 160 (good slicing temp) to 190 (start of shredding temp). Both slicing and shredding are suggested serving methods.
Sound feasible? Foil or no foil? Anyone familiar with dish? Any reason to treat this differently than other large pork shoulder or butt?