Pernil

Ingredients

• 1/4 cup fresh cilantro, roughly chopped
• 1 tablespoon plus 1 1/2 teaspoons olive oil
• 6 cloves garlic, smashed
• 3 Spanish manzanilla olives, roughly chopped
• 2 small sweet peppers or 1/4 bell pepper, cut into chunks
• 1/2 onion, roughly chopped
• 1 tablespoon plus 2 teaspoons kosher salt
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon freshly ground black pepper
• One 4-pound piece bone-in skin-on pork shoulder
• 2 tablespoons distilled white vinegar
• 1 packet sazón, optional (see Cook's Note)

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