pernil (Cuban roasted pork leg)


servings: 10

ingredients

12 garlic cloves

1 tablespoon coarse salt

6 sprigs fresh oregano leaves

1/2 cup Delicioso Adobo, recipe in notes

1 cup store-bought Mojo sauce

2 cups orange juice

Juice of 4 limes

1 (14 to 16 pound) bone-in whole fresh pork leg

instructions

1

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.

2

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.

3

Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking. Preheat the oven to 450°F.

4

Roast the pork for 30 minutes. Lower the oven temperature to 350°F. and continue to roast until the meat is falling apart and a meat thermometer reaches 160°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.

5

Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it, in slices.

6

(español) Saca el pernil del refrigerador y deja reposar 30 minutos a tiempo ambiente antes de cocinar.

7

(español) Destapa el pernil y hornea 30 minutos.

8

(español) Baja la temperatura a 350°F y sigue cocinando 5-5 1/2 horas, remojando la carne con sus propios jugos cada 30 minutos. La temperatura interna debe marcar 160°F con un termómetro de cocina y la carne debe quedar tierna.

9

(español) Retira del horno y coloca un pedazo de papel aluminio por encima y deja reposar 20-30 minutos antes de cortar en rebanadas para servir.

notes

Delicioso Adobo Makes about ½ cup 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 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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