By Bill St. John, Special to The Denver Post A few years ago, while living among the Denver diaspora in Chicago, I learned the basics of this recipe from a man in the Pilsen neighborhood there. It is a slow-roasted mass of pork called “pernil.” Puerto Ricans serve it at Christmastime, commonly, but I think pernil is perfect for gatherings on Memorial Day. Because it makes memories. Slow-Roasted Pork Shoulder or “Pernil” Recipe from Bill St John Ingredients 5-6 pounds bone-in, skin-on pork shoulder 1 tablespoon red chili powder (heat level your choice) 1 tablespoon brown sugar 2 tablespoons dried oregano (preferably Mexican oregano) 3 tablespoons salt 1 tablespoon freshly ground black pepper 7-10 peeled garlic cloves Finely grated rind of 1 lemon 1/2 teaspoon lemon juice 1 tablespoon apple cider vinegar 1 tablespoon good quality olive oil Directions Assemble the chili powder, brown sugar, oregano, and salt and pepper in the bowl of a food processor or bottom of a large mortar.