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    • Hello Whitney,

      The end results shouldn't have a strong vinegar flavor or taste, since it will cook and some evaporate while baking.

      Thank you for trying the recipe. 🙂

    • Hello,

      Even though you use a cooking bag, you will have to open it to baste the roast. For a leg that big (12-13 pounds) about 4 to 4 1/2 hours. The best way to find out if it is completely cook, is buying a meat thermometer. Happy cooking!

  1. I made this for new years eve on 2015 and it came out so delicious…. 11lbs took me 5 and a half hours to cook using a turkey bag…. Meat fell right off the bone, with the suace over it. I was a winner. Will do this again!

    • Hello,
      Thanks a lot for coming back and comment about the recipe. I'm sure people will find helpful to know about the cooking time using the bag. I'm so glad you enjoy it!

      Happy cooking!

  2. I too put it in an oven bag – I did a 15 pound leg and I left for 5.5 hours but could have took it out sooner but either way it was delicious. Only thing I did different was add some chicken boullion, dried oregano, achiote powder and lemon juice to the sauce both to pour over while cooking and the one you cook on stove.

  3. Hola Mely, felicidades en este fin de ano, y gracias por tanta ayuda en la cocina y mas. Tus recetas son invaluables para conservar nuestra historia y nuestras tradiciones. AHORA: tengo un pedido. En casa de la abuela, (General Zuazua, N.L.) se hacia un cocido llamado "cuajo". Yo pienso que era un plato muy antiguo; La sangre del becerro se separaba de la carne pero luego se utilizaba en una salsa. Lo conoces?

    • Hola Roberto,

      FIjate que lo he comido, de hecho a mi esposo le gustaba mucho ir a comer "cuajo" cuando viviamos en Monterrey. Pero no se la receta. Lo voy a investigar y te aviso. Saludos!

  4. After the ingredients list, there is a note for marinating using a baking bag. What is the process for marinating without a baking bag? Do you just put the pork in a large baking dish, covered with foil, and let it marinate inside the fridge?

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