Originally Posted by Rissask
Don't ask me how long....I think at low heat it's hard to make a mistake, as long as it's falling off the bone, you're golden.
We had a bit of an issue, the power went out for two hours with an hour and a half left to cook. I had it on at 200 from 2 PM and the power went off at 5:30....came back on about 7:30 so I turned it up to 350 and cooked it until 9. We would have put it on the BBQ which is in the garage but since we didn't know how long the power would be off (and therefore the furnace) we didn't want to even open the door to the attached garage, it was -33 out and didn't want any heat to escape.
SO....it would have been better if left to cook at 200 until 7, I am sure.
It was *okay*, but it tasted a lot better at Yaxche. I used a pork shoulder bone-in roast, it was all right, I couldn't find a pork butt.
The red wine vinegar cooking with the onions is sure strong! But it needs that.
The achiote paste is really messy too
. It reminded me of tandoori paste!
i was glad it fell apart, but i thought it seemed a wee bit dry.
i'll say you had a bit of an issue! yikes.
glad it got cooked period!
i asked for butt and didn't realize til i got home the label said shoulder.
i mixed the achiote with oil which made it messier, but it rubbed on easier.