I did a Wiki on Pernil, then scrambled to Google and found this gal's technique. Hopefully, someone with knowledge unlike myself will offer help but I enjoyed watching her. Yeah, I know she used an oven, lol. I also enjoyed reading the comment of the dork calling her a liar. Now I want Pernil. I might just try her recipe with your rotisserie technique! If shredding is the name of the game for Pernil then your temp range or north seems right in my feeble mind.
I usually try to get skin on shoulders and slash that and stuff a combination of salt fresh oregano and garlic under the skin as far as I can stuff, rub whatever is left on the whole surface, the salt crisps up the skin really nicely. I like the turn and burn idea, might need to try that soon.