Pernil Asado

Pernil or pernil asado is a leg or shoulder of pork marinated and roasted for several hours. In Latin American countries, this dish is a Christmas tradition.

📝 Ingredients

• 1 tablespoon peppercorns (, crushed)
• 1 tablespoon oregano
• 4 cloves garlic (, pressed)
• 2 limes (, squeezed)
• 1/2 cup olive oil
• Salt
• 8 lb pork leg or shoulder ((whole, with bone))
• 2 tablespoons marinade
• 2 tablespoons garlic powder
• 7 cloves garlic
• 2 tablespoons salt

👨‍🍳 Instructions

1. 1--- Adobo (marinade) ---
2. 2Mix all the ingredients and reserve this preparation to season the meat.
3. 3--- Leg or shoulder of pork ---
4. 4Place the pork in a baking dish that can be refrigerated.
5. 5Mix the garlic powder with the salt and season the pork. Add the fresh garlic on top of the meat. Marinate for 3 hours in the refrigerator.
6. 6Using a small, sharp knife, remove the fat from the meat by letting it stand on one edge and keeping it in one piece.
7. 7Start at the wide end and go to the narrow end.
8. 8Leave enough fat on the meat to turn the fat on its side while seasoning the meat.
9. 9The fat will be added back on the seasoned meat and cooked on the meat.
10. 10With a little marinade, season the side of the fat that covers the meat. The other side (the top) should only have salt.
11. 11Make very deep cuts on all over the meat and season with the marinade, ensuring that the seasoning penetrates well into all the cuts.
12. 12Put the fat on the meat so that it looks the same as before cutting and sprinkle with salt.
13. 13Cover the meat with a cling film and refrigerate for 12 hours.
14. 14Remove the meat 1h30 before cooking and let the meat come back to room temperature before cooking.
15. 15Place the meat in a deep oven dish with the fat side up. There will be a lot of fat, so be sure to use a deep dish.
16. 16Preheat the oven for 45 minutes at 400 F / 200 C before baking (while the meat comes back to room temperature).
17. 17Bake at 400 F / 200 C, and covered for 1 hour, then reduce the temperature to 300 F / 150 C, and cook again covered for 3 hours. Do not turn the meat over. Then uncover and cook for an additional hour.
18. 18When the meat is cooked, poke it on the side with a fork to see if it is falls off from the bone. If the top (cuerito) is not crisp enough, continue cooking at 400 F / 200 C for 15 minutes or until crisp.
19. 19Remove the meat from the oven and let it rest for 30 minutes before cutting it.
20. 20To cut it, completely remove the fat (cuerito) and reserve it.
21. 21Slice the meat then cut the fat (cuerito) into pieces and sprinkle on the meat.
22. 22Serve the meat with a piece of cuerito.