Cuban Roasted Pork Leg: Pernil
Cuban Roasted Pork Leg: Pernil
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1099
- Total Fat
- 67
- Saturated Fat
- 23
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 106
- Cholesterol
- 334
- Sodium
- 1532
- Total: 6 hr 45 min
- Prep: 25 min
- Inactive: 50 min
- Cook: 5 hr 30 min
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1099
- Total Fat
- 67
- Saturated Fat
- 23
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 106
- Cholesterol
- 334
- Sodium
- 1532
- Total: 6 hr 45 min
- Prep: 25 min
- Inactive: 50 min
- Cook: 5 hr 30 min
Ingredients
12 garlic cloves
1 tablespoon coarse salt
6 sprigs fresh oregano leaves
1/2 cup Delicioso Adobo, recipe follows
1 cup store-bought Mojo sauce
2 cups orange juice
4 limes, juiced
1 (14 to 16-pound) bone-in whole fresh pork leg
Delicioso Adobo:
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
Directions
- Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine.
- Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
- Preheat the oven to 450 degrees F.
- Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
- Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
- Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.
Delicioso Adobo:
- Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
- Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
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