Mark Bittman's Pernil recipe

Mona and I made this last weekend. Only, we used the recipe on country style ribs in our Crock Pot...interesting.
Here's the link to the actual article and he has a great video you can watch.
NYTimes Pernil Recipe

I don't know why he doesn't recommend the crock pot. He roasts the should in the oven for 5 or 6 hours, that is such a waste of energy.
I threw the whole think in our slow cooker on low at about 7 AM and then went to Stowe for a morning of snowboarding.
We got back around 3 and it was ready. Delicious pork ribs. You definitely have to serve it with lots of lime wedges and you can make a great pork panini with the meat...I know, we are majorly into panini love right now.