Recipe(tried): Perniles (pork thigh) - Dear Jeanne: You are absolutely right! The secret for a juicy cut of pork is

very slow cooking at 325 F or 300 F. If not, you will get a Butt or Loin toasted in the outside & raw in the inside. Here in my country we love PERNILES (pork thigh) either front (less expensive) or back (hams). We usually prepare them with the bone in & we bake them for 1 hour for each pound at low temperatures (300-325). For example, I will begin baking my Christmas PERNIL at about 1:30 PM and it will be ready, falling off from the bone at about 6:30 PM. Thanks again for the excellent recipes!Gladys/PR