I’m wiping the drool as I type! That makes me think of pernil, which I love with black beans and rice and plantains. That smoked flavor is incredible!
Just so you know. The porks internal temp is about 180 and its so tender the thermometer feels like its going into nothing but goodness. Raising the temp now to finish the outside to a nice crunchy bit of heaven.
21 hours at 200 degrees is magic