The "Matilda" recipe calls for an 18 hour slow cook time at 225 degrees. Is covering my bone-in 6 lb roast with tinfoil a good idea?
In the comments the recipe author says the following about covering it: "You are cooking this at extremely low heat, so try not to worry about covering it; you can't do much damage and you want that skin to turn out like a cookie, anyway, for diners to break off and eat with their pig. If you're worried about burning something, just check in on it now and then. But that's not going to happen; you can always tent it with a piece of tinfoil later on if you think it's getting scorched, but it's not getting scorched at 225 degrees. "