Posted: Dec 24, 2010 12:16 pm
I think they want you to boil it if you haven't already soaked it - it helps to get some of the salt out.
I think you're just supposed to score the flesh, do whatever for the skin, wack in a 325 oven for about 18 - 20 minutes a pound. Where I get conflicting reports is if you cover it with foil; pour liquid in; put veggies in (like onions and such); when to score it; if you turn it up at the end to make cracklin or not. I dunno. Mines about 20 pounds and I'm supposed to be serving it tonight, so, I gotta make a decision in then next hour.