Moon Lake School 5866 E River Rd Mentone, AL 35984 (256) 634-4113 Mary Lance, Principal. Plainview School 76 Chavies Rd Rainsville, AL 35986 (256) 638-3510 Tony Richards, Principal. Ruhama School 3371 CO Rd. 81 Ft. Payne, AL 35967 (256) 845-3377 Jordan Phillips, Principal. Sylvania School 133 2nd Street N. Sylvania, AL 35988 (256) 638-2030 Westley King, Principal. DeKalb County Career Tech School 409 Main Street E Rainsville, AL 35986 (256) 638-4421 Jonathan Phillips, Director. Valley Head School 235 1st Ave Valley Head, AL 35989
TO COOK: Remove from refrig 1 hour before cooking. Preheat oven to 350(F). Unwrap pernil. Put in roaster, add 2 cups wtter; covered loosely with foil. Cook 30 - 35 mins per pound (5 lb. = 2Â½-3 Hrs; 6 lb. = 3-3Â½ Hrs; 7 lb.= 3Â½ -4 Hrs. Internal temp of 185-190F).O COOK: Remove from refrig 1 hour before cooking. Preheat oven to 350(F). Unwrap pernil. Put in roaster, add 2 cups wtter; covered loosely with foil. Cook 30 - 35 mins per pound (5 lb. = 2Â½-3 Hrs; 6 lb. = 3-3Â½ Hrs; 7 lb. = 3Â½ -4 Hrs.
A 2.7kg leg requires a cooking time of 30-35 minutes per 500g. You are looking at 5 hours cooking time plus the time it takes for your oven to get up to temperature and the resting time. Add your vegetables when you remove the meat to rest and boost the heat to 180C again.f the skin isnât crackling, return to the oven and place on a rack near the top of the oven. A roast that size needs at least 30 minutes to rest covered with tin foil in a warm place, which gives the vegetables plenty of time to cook.