Should pernil be covered when cooked?

Whether or not to cover pernil when cooking depends on the method you are using.

Generally:

* Covered: Pernil is often covered with foil or parchment paper during the initial cooking stages to help it retain moisture and cook evenly. This is especially important when roasting in the oven.

* Uncovered: Once the pernil is close to being done, it's usually uncovered to allow the skin to crisp up and get that delicious crackle. This often happens in the last 30-60 minutes of cooking.

Specific Scenarios:

* Roasting in the oven: Start with the pernil covered, then uncover for the last portion of cooking for crispy skin.

* Slow cooking: It's best to cook pernil in a slow cooker uncovered to allow the juices to evaporate and the skin to crisp up.

* Smoking: Depending on the smoker, you may want to cover the pernil for part of the cooking process, but it's often best to uncover it towards the end for crispier skin.

Important Notes:

* Don't overcook the pernil! It's important to keep an eye on it and check the internal temperature. The internal temperature should reach 145°F for safe consumption.

* Always use a meat thermometer to ensure the pernil is cooked through.

Ultimately, the best way to determine whether or not to cover your pernil is to follow the specific recipe you are using. If the recipe doesn't specify, consider the method you're using and the desired outcome (crispiness vs. moisture).