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food-bev Sensual cooking with Grass Snake and friends

It's that time of year again. Wouldn't be Thanksgiving for my family unless we got Pernil. For the marinade,I used vinegar, Adobo, sofrito and Sazón.
 

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The plan is low n slow @ 250 for 12 hours and then @ 475 for one half hour I think, we will see how it looks after 12 hours. In the past I've always cooked it faster at higher temps so this will be interesting..
 
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