Pernil Paste Rub?

Anyone have a recipe for the marinade/paste rub for Pernil? I've done a search but most of the results are dead links to the old site.

Thanks!

Don, These are three threads from the old forum that Kevin had linked to back in the old forum. Didn't have a chance to read through this AM but they might be helpful:
One Two Three

Thanks, Marc. I read those but only saw technique for cooking and mention of a paste rub...no recipe. Reading it again, I must have missed this from Kevin,

"I think for me it's about 6 or 7 cloves of garlic, a med onion, some oregano--maybe a T or two--a little cumin (about 1 t) and I am fairly generous with the pepper. After that, a good splash of vinegar (it is probably somewhere between 1 and 2 T) and then oil to make it pasty and carry the flavor."

Any other recommendations?

Sorry - Was afraid of that. What Kevin wrote above was pretty much what I did with the exception of replacing the vinagar with "sour orange juice". Basically the same ingredients as the Mojo just less liquids.