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Reviewed P. R. Pernil
"I've tried this recipe and Tyler's and have compared them to traditional PR pernil. This is a cuban variant that tasted good, but I can honestly tell you that Tyler's is more authentic. Just cook it at 250 for 1 hour per pound to get it to fall apart and be amazingly crisp on the outside. It takes longer this way, but you will find it very hard to"
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