Ingrid Hoffmann's Cuban Roasted Pork Leg (Pernil)
Prep: 25 min | Cook: 330 min | Servings: 10
Recipe courtesy Ingrid Hoffmann, 2008. Her Delicioso Adobo is the same blend as Adobo Seasoning with Salt (its own recipe).
Inactive prep: 50 minutes, plus at least 4 hours marinating.
Ingredients
- 12 clove Garlic
- 1 tbsp Salt, coarse
- 6 sprig Oregano, fresh leaves
- 1/2 cup Adobo seasoning, Delicioso Adobo
- 1 cup Mojo, store-bought mojo sauce
- 2 cup Orange juice
- 4 Lime, juiced
- 1 Pork leg, bone-in whole fresh, 14 to 16 pounds
Directions
- Place the garlic cloves on a cutting board. Slice them in half lengthwise and smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the board until it makes a paste (or use 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, and the orange and lime juices. Mix well to combine.
- Place the pork in a roasting pan and, using a sharp knife, score the surface in a crosshatch pattern. Pour the marinade over the pork, making sure it gets into the incisions. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day, turning once or twice.
- Preheat the oven to 450 degrees F. Uncover the pork and let stand at room temperature for 30 minutes before cooking.
- Roast the pork for 30 minutes. Lower the oven to 350 degrees F and continue to roast until the meat is falling apart and an instant-read thermometer reads 160 degrees F in the thickest part, basting with the marinade every 30 minutes. Total roasting time is approximately 5 to 5 1/2 hours.
- Remove from the oven and let stand 20 to 30 minutes, covered loosely with foil, before slicing.