So this is something a little bit different. I have been obsessing over Mark Bittman's pernil recipe for months, and finally bought a big hunk of pork and did it like he said.
The result was good, but not great. Reason? I used the picnic ham, not the boston butt.
This time I made the paste like so.
A few heads of garlic
two large white onions (Vidalia would be lovely)
two Pink Lady apples
juice of one lemon (watch the seeds! fishing is painful)
whole black peppercorns
a few grinds of black pepper
one habanero, ribbed and seeded (wear gloves.
Chop and otherwise prep everything. Core but don't peel the apples - their peels are the best part. If you have extra peels, this is a perfect use for them. Cook for a couple hours on low until soft. Blend until it's paste. Make sure the blender has enough liquid to process the fruit - precooking makes this much easier. A food processer would let you skip the precook and that's how I'm doing it next time.
Then rinse and pat-dry your pork. Put it and the paste in a zipper-seal bag overnight