I have a NY Times recipe for pernil that I was planning on trying Sunday after xmas. Have an almost parallel recipe from Mark Bittman's How to Cook Everything. This is a cut of meat that I am not familiar with, but I went to a great pork store in NYC (where we live) and I wound up with pork shoulder, but there is no bone-in and no skin, this was likely a huge error on my part. Can I basically follow a classic pernil recipe for this cut of meat and wind up with something edible but without the crispiness that the skin would have provided? In other words, can I score this cut of meat and throw a paste on it, let it marinate for a while and get something edible? Am in a bit of a panic, do not want to substitute spaghetti and meatballs and I need some hound help!