I was going to make pernil, but I grabbed the wrong package and don't want to take it back. (Note to Boston area people: I bought it at Market Basket in Burlington, where shopping is like preparing for the Apocalypse)
Can I get that pernil flavor with my roast? I'm thinking of cutting slits into it and seasoning it with oregano, garlic, pepper, salt and a little vinegar, then letting it sit overnight in the fridge before cooking in the crockpot tomorrow. I know I need a moist cooking method since this cut isn't as fatty as pork shoulder. I don't mind not having the crispy fat--I just want that salty, garlicky flavor. Any tips?