In Puerto Rico, we call this pernil. One thing we …

Comment on Super Crispy-Skinned Slow-Roasted Pork Shoulder by Mara.

In Puerto Rico, we call this pernil. One thing we do is we poke holes in the meat and stuff it with a mixture of garlic, olive oil, vinegar and spices. Infuses the meat with flavor from inside to out. So GOOD!

Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.