Replicating the rum glazed pernil from Carnivale

All -

Going to try and replicate the rum-glazed pernil from Carnivale. Never actually made any sort of pernil before, but purchased the pork today and have been reading multiple recipes on the web. However, none that I have been cruising through have had much about rum, anyone have any tips on quantity and timing of when to add the rum?

I was thinking maybe 1C dark rum into the rub prior to cooking. Do you think that is adequate?

Would enjoy any ideas you all have.

Certainly not a traditional recipe, so you are unlikely to find it. Why not call the kitchen during pre-dinner hours?

I've never had the dish at Carnivale, but have made rum-glazed pork roasts many times. I marinate the roast in a mix of rum, citrus juices, garlic, oregano and cumin, then roast it on a rack. While it roasts, I reduce the marinade and when it's intense and syruppy, I brush it on the roast during the final stage of cooking.