Pernil

I am Colombian so our Pernil is preperation is different. This year i tried the Puerto Rican pernil for Christmas and it was a hit! Absoluteky delicious. I paired it with mashed potatoes, white rice (with lots of "pega!" A fresh Green salad, an mbrosia salad with pears and tangerines, and French cut green beans in a cream sauce. There was beer and the Jack Daniels Black Jack Cola andice tea for the kiddos. These all paired well. HOW DID THE PERNIL TURNOUT? The Pernilwas moist, fall off the bone delicious. Perfectly marinated. I made sure to have an inch and a half of water on the bottom of the pan and poured it's juices over the Pernil for some extra flavor. WHAT I DID DIFFERENT FROM THE RECIPE: 1) I cooked the pernil for 11 hours. 2) IAdded water to the bottom of to catch all the "goodies," 3) and o cooked the pernilin a Reynolds Wrap Cooking Bag

Take out fridge at 6am, in oven at 7am at 225 degrees. 3 hours covered, the rest of the time uncovered (6 hours). Approx 30 minute hit at 350 degrees for crusty finish.