today I made the rub/paste for the ten lb. bone-in pork shoulder with the skin on.
In a food processor I pureed
a whole bunch of garlic, close to a full head
a whole bunch of fresh, fragrant cilantro
3 tablespoons oregano
2 tablespoons roasted cumin
some lime juice
some olive oil
coarse salt and pepper
it made about 1 &1/2 cups, which will be perfect. Tomorrow I will pick up the meat and score the skin and rub with the paste. Ultra slow cooking on Friday.