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This is essentially the Three Guys from Miami Cuban Christmas pig roast in a much-reduced and more manageable scale. The garlic and citrus mojo is a thing of great beauty and makes pork incredibly delicious.
I live in Houston, so I can't answer that question. However, I love the dish you mention so I want to comment anyway.
There are some Cuban restaurants here who serve lechon asado or pernil, which I guess is the same thing. One place serves it with a very delicious garlic and oil sauce on the side. Also with yuca (cassava), fried plantains, black beans, and rice. Great combo. I know that the skin can be delicious, but I've not seen it served here skin-on. I don't know why that is, especially since chicharrones are popular with so many people in the US now.
I have never tried to prepare this at home. So, that brings me to another factoid and a question. Visiting Spain, I've eaten a lot of cured ham and also a fair amount of roasted pork. In one restaurant, the pork came skin-on, but the skin also had hairs sticking out of it. That is kinda off-putting for a lot of people, including me. So, the question is: pigs are mammals, but is it common for butchers to have to shave the skin to make it palatable for consumers? Or, is it a matter of the breed of pig or how old it is? In any case, if I were having a butcher prepare this cut for me, I'd ask him/her about it in advance.
Madrone, I have always assumed hogs destined to be prepared skin-on had the skin scalded and hair scraped off at butchering time. At least that is the old way of doing it. I have not had cassava, but love fried plantain and "moros y cristianos" - -Cuban black beans and rice.
My eye was caught by the title of this thread. Fortuitously for me, this thread was on the top of this forum, so I could see it as I scrolled down the C-D master forum page!!
I would think that any large grocery store would have a meat department that could order you a pork shoulder roast with the skin on. In both MA and NH, it's a pretty common offering at all the supermarkets.
Pork shoulder is one of my favorite cuts from a pig. Pork chops from the shoulder are very tender and tasty. Otherwise, I avoid buying pork tenderloin. It's just too lean a cut for me and just like chicken breast, it's all too easily to overcook and be dry and tough.
Thanks, gang. I will ask the butchers at Lowe's if they can rustle me up a skin-on shoulder. If they can't it's not the end of the world. It's just that the skin is so darned good when smoked and roasted to a nice crunch.
Actually, the butcher at Albertson's said they could get me a bone-in pork picnic roast with skin on in a few days. I see some wonderful Cubano sammiches in my near future!
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