Description
Succulent Cuban roasted pork leg (pernil) promises a journey through authentic Caribbean flavors, blending traditional spices and slow-cooking techniques. Juicy, tender meat with crispy skin delivers a mouthwatering experience you’ll savor with each delicious bite.
Ingredients
Scale
Main Protein:
- 5 pounds (2.27 kilograms) pork leg (bone-in, skin-on)
Liquid Ingredients:
- 1 cup (240 milliliters) fresh orange juice
- 1/2 cup (120 milliliters) fresh lime juice
- 1/4 cup (60 milliliters) olive oil
Seasonings and Aromatics:
- 8 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1 large onion, sliced
- 1/4 cup (15 grams) fresh cilantro, chopped (for garnish)
Instructions
- Craft a zesty marinade by blending citrus juices, olive oil, aromatic herbs, and spices in a spacious mixing vessel.
- Immerse the pork leg completely in the vibrant marinade, ensuring total coverage. Refrigerate for a minimum of 4 hours, ideally overnight, rotating periodically to enhance flavor penetration.
- Heat the oven to a steady 325°F, creating an ideal roasting environment for the meat.
- Transfer the marinated pork to a roasting pan, strategically arranging sliced onions around the protein to infuse additional depth and moisture.
- Pour the remaining marinade over the meat, which will contribute to continuous flavor development during the slow-roasting process.
- Roast the pork leg for approximately 3 1/2 to 4 hours, periodically basting with accumulated pan juices to maintain tenderness and prevent surface drying.
- Monitor the internal temperature, aiming for 170°F, which indicates the meat is perfectly cooked and safe to consume.
- After removing from the oven, allow the pork to rest for 15-20 minutes, enabling juice redistribution and ensuring succulent, tender meat.
- Slice the roasted pork and garnish with fresh cilantro for a vibrant, authentic Cuban presentation.
Notes
- Marinate the pork leg overnight to maximize flavor penetration and tenderness, allowing the citrus and herbs to deeply infuse the meat.
- Use a meat thermometer to ensure precise internal temperature, preventing overcooking and maintaining juicy, succulent texture.
- For crispy skin, increase oven temperature to 425°F during the last 15-20 minutes of roasting, watching carefully to avoid burning.
- Accommodate gluten-free diets by verifying all marinade ingredients are certified gluten-free, particularly checking cumin and oregano sources.
- Prep Time: 4 hours (minimum, preferably overnight)
- Cook Time: 3 1/2 to 4 hours
- Category: Dinner, Lunch, Snacks
- Method: Roasting
- Cuisine: Cuban
Nutrition
- Serving Size: 10
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg