'Hounders, i need some guidance. i know there are terrific threads out there regarding pernil, but i have an unusual case. my lovely little girl is turning one and we're having a birthday party for her tomorrow -- except the party begins at 11 am (because lots of babies and kids will be attending).
so: i'm cooking a reasonably large (8-pound-ish) pork shoulder "pernil" for the party -- and getting that baby done by 11 am just won't be possible (i'm guessing) if i start it tomorrow morning.
i'm thinking of popping it in the oven right before bed (11:30 pm-ish) at 225, then setting the alarm for 6:30 am so i can hop up and make sure i haven't overcooked it.
does anyone have any experience with this overnight process? there are some instructions out there but they are wildly nonspecific -- should i cover with foil/not cover with foil? is 11:30 pm to 6:30 am too long? will i overcook it past 165 in that time-frame?
any suggestions on your experience with the overnight pernil are greatly appreciated! thanks!