I am planning to mix things up this year and bought a ~25lb rear leg of a local Mangalitsa pig. The farm I bought it from suggested a Cuban style preparation, but that does not seem very Thanksgiving-y to me. I have never cooked anything this big and will have 16 other watering mouths to feed so not inclined to mess it up.
Any suggestions on how to cook this thing are much appreciated. Like how to impart a sage/thyme/rosemary flavor profile, how long to cook it (they suggested 24 hours at ~200 degrees), other things to look out for, or other ideas that will help.