Cuban Roasted Pork Leg: Pernil
Recipe courtesy Ingrid Hoffmann, 2008, episode Ingrid's Christmas Dinner

On the Spanish speaking Caribbean islands, the meat of choice for the holidays and birthdays is Pernil (pronounced perr-neel), in other words, roast pork. This recipe calls for a slow roast which results in an amazing pork that is crispy on the outside but extremely juicy and tender on the inside.

This recipe could be made with just half of the pork shoulder. Use either the butt or the picnic and cut the other ingredients in half.

Traditional side dishes, for at least most Puerto Ricans, are Pasteles (patties of plaintains and pork) and Artoz con Gandules (rice with pigeon peas). The traditional Christmas dessert is Tembleque, which is a kind of custard with coconut, cornstarch, vanilla, and cinnamon. Instead of eggnog, you’ll have Coquito, or coconut nog.

12 garlic cloves
1 tablespoon coarse salt
6 sprigs fresh oregano leaves
1/2 cup Delicioso Adobo
1 cup store-bought Mojo sauce (homemade Mojo Sauce)
2 cups orange juice
4 limes, juiced
1 (14 to 16-pound) bone-in whole fresh pork leg, skin on (shoulder - butt and picnic)

Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine.

Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.

Preheat the oven to 450 degrees F. Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.

Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork and the skin is crispy. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.

Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.

Servings: 10

Note: A commentator suggests cooking the pernil this way: "Do not add the mojo before the roasting and use "bitter orange", you can buy it at any Latin or some other supermarkets. After 6 or 7 hour at low tempeture, take the pernil out and wait for 25 minute. Then cut the meat and put it back to the roast pan. Then add the mojo with the garlic and all that stuff. Let it cook for 20 minutes."