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By soxendine
Burlington, NJ
on March 03, 2012
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Saw this on tv this morning, and happened to have two bone-in pork butts in the fridge. I really like the rub - less fuss than others I've tried. The aroma of this cooking all day was intoxicating. I did turn every hour as suggested, and am glad I did. The end result is tender and flavorful. As with other pernil recipes I've tried, the seasoning does not penetrate through the meat, making the outer slices very flavorful, the inner slices not so much. I'll serve the outer slices tonight with mashed yukon golds and sauteed zucchini and corn. I'll add sauce for pulled pork or tacos to the less seasoned portion. Perfect for my rainy Saturday.