Pernil Asado

Ingredients

• 1 tablespoonpeppercorns, crushed
• 1 tablespoonoregano
• 4 clovesgarlic, pressed
• 2limes, juiced
• 120 ml (½ cup)olive oil
• to tastesalt
• 3.63 kg (8 lb)whole pork leg or shoulder, bone-in
• 2 tablespoonsmarinade
• 2 tablespoonsgarlic powder
• 7 clovesgarlic
• 2 tablespoonssalt

Instructions

1. 1

   Mix the adobo

   Combine the peppercorns, oregano, pressed garlic, lime juice, olive oil and salt to make the marinade. Reserve it to season the pork.

2. 2

   Season the pork

   Put the pork in a baking dish that will fit in the refrigerator. Mix the garlic powder with the 2 tablespoons of salt and season the meat; place the 7 garlic cloves on top. Refrigerate for 3 hours.

3. 3

   Remove the fat

   Stand the pork on one edge and use a small, sharp knife to remove the fat in one piece. Begin at the wide end and work towards the narrow end, leaving enough attached to turn the fat aside while you season the meat. You will put the fat back over the seasoned pork to cook.

4. 4

   Season the fat

   Brush a little marinade onto the side of the fat that will cover the meat. Season the other, top side with salt only.

5. 5

   Marinate the meat

   Make very deep cuts all over the pork and work marinade into each cut. Put the fat back in place so the joint looks as it did before, then sprinkle it with salt. Cover with cling film and refrigerate for 12 hours.

6. 6

   Bring to room temperature

   Take the pork out of the refrigerator 1 hour 30 minutes before cooking and leave it to come to room temperature.

7. 7

   Heat the oven

   While the pork is coming to room temperature, preheat the oven to 200°C (400°F) for 45 minutes.

8. 8

   Roast the pork

   Set the pork fat-side up in a deep roasting dish, allowing for the fat it will release. Cover and roast at 200°C (400°F) for 1 hour. Lower the oven to 150°C (300°F) and continue cooking, still covered, for 3 hours; do not turn the meat. Uncover and roast for a further hour.

9. 9

   Check the texture

   Pierce the meat from the side with a fork; it should come away from the bone. If the cuerito is not crisp enough, raise the oven to 200°C (400°F) and cook for another 15 minutes or until crisp.

10. 10

    Rest the pork

    Take the pork out of the oven and leave it to rest for 30 minutes before carving.

11. 11

    Carve and serve

    Remove the cuerito completely and set it aside. Slice the meat, cut the fat into pieces and scatter them over the pork. Serve each portion with a piece of cuerito.

What is pernil asado?

Pernil is a large, marinated cut of pork, commonly the leg or shoulder, roasted slowly until tender. It is associated with Latin American cooking and is a familiar Christmas centrepiece in many households.

This version layers a garlicky, citrusy adobo into deep cuts in the meat, then returns the skin and fat to the top for roasting. The long, covered cook tenderises the pork before an uncovered finish helps crisp the cuerito.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 55g protein, 1g carbs, 46g fat.

The pork provides most of the protein, while its fat and the olive oil account for much of the fat and energy. The small amount of lime and garlic contributes little carbohydrate; rice or beans served alongside would add more. Balance the plate with a generous serving of vegetables or salad.

Building the adobo

Citrus and oil: lime juice brings acidity, while olive oil helps the pepper, oregano and garlic form a loose seasoning mixture. Crush the peppercorns and press the garlic so they are easier to distribute through the marinade.

Salt: the recipe seasons the meat with garlic powder and salt as well as the adobo. Keep the salt on the upper surface of the fat separate from the marinade, as directed.

Working with the fat cap

One-piece removal: keep the fat intact as you cut it away, starting at the broad end and moving towards the narrow end. Leaving enough attached to turn it aside makes it easier to season the meat and replace the fat neatly.

Deep cuts: make cuts across the meat and work the marinade into them, rather than seasoning only the outside. Set the fat back in its original position so it can cover the meat during the roast.

Planning the marinade time

First seasoning: the method gives the pork 3 hours in the refrigerator after the garlic powder, salt and fresh garlic are added. It then calls for a further 12 hours covered in the refrigerator after the adobo is worked into the cuts.

Before roasting: allow 1 hour 30 minutes out of the refrigerator for the joint to lose its chill. Use that time to preheat the oven for the specified 45 minutes.

Roasting for tender meat

Covered stages: use a deep roasting dish, as the pork will release plenty of fat. Roast covered for 1 hour at 200°C, then 3 hours at 150°C, without turning the joint.

Final check: after the further uncovered hour, test the meat beside the bone with a fork. If it is not loosening from the bone, it needs more cooking; the recipe’s crisping stage is an additional 15 minutes at 200°C if the cuerito needs it.

Serving the cuerito

Resting: leave the roast for 30 minutes before carving so it is easier to handle and slice. Remove the skin and fat as one piece before cutting it into serving pieces.

On the plate: spoon sliced pork onto a platter and scatter pieces of cuerito over it, with an extra piece alongside each portion. Rice, beans or a fresh salad make practical accompaniments to this rich roast.

Recipe notes & tips

• Use a deep roasting dish to contain the fat released during cooking.
• Keep the fat cap in one piece when removing it so it can cover the pork again.
• Work the marinade into every deep cut for more even seasoning.
• Keep the joint covered during the first two roasting stages, and do not turn it.
• Rest the pork for the full 30 minutes before carving.
• Check that the meat loosens from the bone and crisp the cuerito further if needed.

Variations

• Citrus swap: Use sour orange juice in place of the lime juice for a different citrus note.
• Herb accent: Add a little fresh thyme to the adobo for another herbal flavour.
• Chilli heat: Mix chilli flakes into the marinade for a spicier roast.
• Garlic boost: Add extra pressed garlic to the adobo if you want a stronger garlic flavour.
• Platter style: Serve the sliced pork with rice and beans for a more substantial meal.

Common mistakes to avoid

• Shallow cuts: The seasoning stays on the surface; make deep cuts and work marinade into each one.
• Torn fat cap: It is harder to replace neatly; remove the fat slowly and keep it in one piece.
• Shallow roasting dish: Rendered fat may spill; choose a deep dish that can hold the joint and its drippings.
• Turning the joint: The method keeps the fat side up; leave the pork in place as it roasts.
• Skipping the rest: The hot joint is harder to carve; wait 30 minutes before slicing.
• Expecting crisp skin too soon: If the cuerito is not crisp after roasting, give it the extra 15 minutes at 200°C.

How to store

Refrigerate leftover pork and cuerito in separate airtight containers within 2 hours of cooking and use within 3 days. Reheat the pork until piping hot; warm the cuerito separately so it has a chance to crisp rather than soften.

Frequently asked questions