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Pernil: Cuban Roasted Pork Leg Recipe

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This recipe for Pernil: Cuban Roasted Pork Leg is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 garlic cloves.
1 Tablespoon coarse salt.
6 sprigs fresh oregano leaves.
1/2 cup Adobo (store-bought or use recipe from this cookbook).
1 cup Mojo sauce (store-bought at Latin markets).
2 cups orange juice.
4 limes, juiced.
1 (14 -16 lb.) bone-in fresh pork leg.
Directions:
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 and pestle). Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, 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, covered and turning it once or twice.

Preheat oven to 450 degrees.
Uncover the pork and allow it to stand at room temperature for 30 minutes before cooking.
Roast pork for 30 minutes, then lower oven temperature to 350 degrees 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. Keep an eye on it so you don't overheat! Baste with marinade every 30 minutes. Total roasting time will be approx. 5 to 5 1/2 hours. Remove from oven and let stand at room temperature for 20 - 30 minutes, covered loosely with foil. Cut into slices.
Number Of Servings:
Number Of Servings:
10

 

 

 

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