Justin’s mother’s masterful rendition of pernil (pork shoulder). It is cooked covered for three hours and 15 minutes, then the top is removed for the remaining 45 minutes in order to achieve a crispy skin. The meat was tender, juicy, and bursting with an unmatched flavor. As for the skin, when chopped into pieces, it was like eating pork flavored potato chips. This was served with yesterday’s tostones, roasted corn on the cob, and a side of rice with gandules (which she had me prepare with her instructions).