Pernil asado

Ingredients

• 1 tablespoonblack peppercorns, crushed
• 1 tablespoonoregano
• 4 clovesgarlic, pressed
• 2limes, juiced
• 100 mlolive oil
• to tastesalt
• 4 kgpork leg or shoulder, whole and bone-in
• 2 tablespoonsmarinade
• 2 tablespoonsground garlic
• 7 clovesgarlic
• 2 tablespoonssalt

Instructions

1. 1

   Mix the adobo

   Combine the peppercorns, oregano, pressed garlic, lime juice, olive oil and salt. Set this marinade aside to season the pork.

2. 2

   Season the pork

   Place the pork in an oven dish that can also go in the fridge. Mix the ground garlic with the 2 tablespoons of salt and season the meat, then add the 7 garlic cloves. Cover and marinate in the fridge for 3 hours.

3. 3

   Lift the fat

   Using a small, sharp knife, cut the fat away from the meat while keeping it attached along one edge and in one piece. Start at the wide end and work towards the narrow end, leaving enough fat attached to fold it back over the meat while you season it. The fat will be put back in place to cook on top of the seasoned pork.

4. 4

   Season the meat

   Brush a little marinade onto the underside of the fat that will cover the pork; season the top of the fat with salt only. Make very deep cuts all over the meat and work the marinade into each cut. Fold the fat back into its original position and sprinkle it with salt.

5. 5

   Chill overnight

   Cover the pork with cling film and refrigerate for 12 hours.

6. 6

   Bring to room temperature

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

7. 7

   Heat the oven

   While the pork comes to room temperature, preheat the oven to 200°C for 45 minutes.

8. 8

   Roast the pork

   Set the pork in a deep oven dish with the fat side facing up; it will release plenty of fat, so use a deep dish. Cover and roast at 200°C for 1 hour, then reduce the oven to 150°C and cook, still covered, for 3 hours. Do not turn the meat. Uncover and roast for a further hour.

9. 9

   Check for doneness

   Pierce the meat at the side with a fork to check whether it pulls apart. If the cuerito on top is not crisp enough, return the pork to the oven at 200°C for 15 minutes or until crisp.

10. 10

    Rest and carve

    Remove the pork from the oven and leave it to rest for 30 minutes before carving. Remove the cuerito in one piece and set it aside, then slice the meat. Cut the cuerito into pieces and scatter them over the pork, serving each portion with a piece.

What is pernil asado?

Pernil asado is a Puerto Rican-style roast of pork leg or shoulder, traditionally served as a celebratory meal and often associated with Christmas across Latin America. This version seasons the meat beneath a layer of fat, then roasts it slowly until tender.

The cuerito is the skin or fat cap cooked on top of the roast. Removing it after cooking, chopping it and serving it with the sliced pork gives each portion both soft meat and a crisp, savoury topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 55g protein, 2g carbs, 54g fat.

The pork supplies most of the protein and fat, while the olive oil adds further fat; the garlic and lime contribute very little carbohydrate. The fat cap and the amount of rendered fat served will affect the macros considerably. Balance a serving with vegetables and a modest portion of rice or beans.

The adobo and garlic

Adobo: crushed peppercorns, oregano, pressed garlic, lime and olive oil make a fragrant, savoury marinade. Set it aside after mixing so it is ready to work into the cuts in the pork.

Garlic and salt: the ground garlic and salt season the roast first, while the fresh cloves are added to the dish before its initial chill. Keep the salt-only seasoning for the exposed top of the fat, as directed.

Preparing the fat cap

Keep it attached: cut the fat away carefully, leaving it connected along one edge and in a single piece. Starting at the wide end helps you lift it back without losing the shape of the cap.

Season underneath: the marinade goes on the side that will cover the meat, while the top receives salt. Fold the fat back over the roast before its long refrigerated rest.

Deep cuts and an overnight rest

Deep cuts: make them across the whole roast and press marinade into each one so it reaches below the surface. Take care to season throughout rather than leaving the adobo only on the outside.

Timing: the method calls for 3 hours of initial marinating, followed by 12 hours covered in the fridge. It also asks you to leave the meat out for 1 hour 30 minutes before roasting, so allow for that preparation time when planning.

Slow roasting and crisp cuerito

Covered cooking: roast for 1 hour at 200°C, then 3 hours at 150°C without turning the pork. Use a deep oven dish because the roast releases a lot of fat.

Uncovered finish: the final hour uncovered helps the top dry and brown. Test the meat at the side with a fork; if the cuerito still needs crisping, give it another 15 minutes at 200°C or until crisp.

Resting and serving

Rest the roast for 30 minutes before carving so it is easier to handle. Remove the cuerito, slice the meat, then cut the fat cap into pieces and scatter them over the slices.

Serve each portion with a piece of cuerito. A simple salad or cooked vegetables can balance the richness, while rice or beans make the meal more substantial.

Recipe notes & tips

• Use a deep oven dish to contain the fat released during roasting.
• Keep the fat cap in one piece as you lift it from the meat.
• Press the marinade into every deep cut rather than just brushing the surface.
• Do not turn the pork during the covered roasting stages.
• Check the meat with a fork at the side before deciding whether it needs more time.
• Rest the roast for the full 30 minutes before carving.

Variations

• Citrus note: add a little extra lime juice to the adobo for a brighter finish.
• Herb emphasis: increase the oregano slightly for a more pronounced herbal flavour.
• Peppery adobo: use more crushed peppercorns if you want a sharper seasoning.
• Garlic-forward: press an additional clove into the marinade for a stronger garlic flavour.
• Crispier cuerito: cut the separated fat cap into smaller pieces before scattering it over the sliced pork.

Common mistakes to avoid

• Shallow cuts: the seasoning stays near the surface; make deep cuts and work marinade into each one.
• Tearing the fat cap: it becomes harder to replace neatly; cut slowly and keep it attached along one edge.
• Using a shallow dish: rendered fat may spill; choose a deep oven dish.
• Turning the roast: the method specifies that it stays in position; leave it untouched during the covered stages.
• Skipping the rest: the roast is harder to carve; leave it for 30 minutes before slicing.
• Serving soft cuerito: it lacks the intended crisp finish; return the roast to 200°C for 15 minutes or until crisp.

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 steaming hot; warm the cuerito separately in the oven so it can crisp again.

Frequently asked questions