Good grief, Dave! I didn't know about this until I saw it linked in another post, but you did an outSTANDing job, here! Congrats on a great pernil, and also on finding a new way to make pork. I've made this a couple of times over hickory, rather than in the oven, and it simply cannot be beat. Your description here is a great way to describe it:
It just fell apart, I picked the bone up out of it and there wasn't a speck of meat attached to it. Anyway it turned out Fantastic if I may say so myself! It is super tender and juicy but not mushy, still has a nice firm texture and the flavor is incredible, not your typical pulled pork at all. Of course it has a heavy garlic flavor but there is something else there I can't really describe, must be the citrus but it's not a fruity taste.
Also, that pan agua looks perfect - You did a great job there, and to me, the shape of the bread is jsut fine - who wants their bread looking like it came out of a factory? way to take it over the top, I say! Wonderful Cuban sandwiches ~ even my wife, who is not an adventurous eater, requests pernil and cubanos at least once a month now ~
For any of you who see this and might be interested in trying it ~ my advice is to simply do it, and don't bother waiting. If you have any questions, just ask, and Dave or I can get them answered. This really must be experienced to be appreciated ~