Pernil Assado
A Brazilian roasted pork leg rubbed with garlic, herbs, and spices, slow-cooked until the skin crackles and meat is fall-apart tender. Served with farofa and fresh lime for an authentic celebration feast.
- Total time
- 480 min
- Servings
- 12
- Calories
- 620
- Protein
- 68g
Ingredients
- 12 cloves garlic cloves, minced
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ cup olive oil
- 8 pounds pork leg (pernil), skin-on
- 2 cups white wine
- 2 cups beef broth
- 2 large onions, quartered
- 1 cup water
- 3 limes fresh limes
- ½ cup fresh cilantro, chopped
Instructions
- 1
Remove pernil from refrigerator 2 hours before cooking to bring to room temperature.
- 2
Pat the pork skin completely dry with paper towels — this is essential for crackle.
- 3
Score the skin in a crosshatch pattern, cutting about 1/4 inch deep without piercing the meat.
- 4
Combine minced garlic, salt, pepper, oregano, cumin, and paprika in a bowl, then mix in olive oil to form a paste.
- 5
Rub the garlic mixture all over the pork, working it into the scored skin and covering all surfaces.
- 6
Preheat oven to 450°F (230°C).
- 7
Place quartered onions in a large roasting pan and add the wine, broth, and water.
- 8
Set the rubbed pernil skin-side up on the onions in the pan.
- 9
Roast at 450°F for 30 minutes to start skin crisping, then reduce heat to 325°F (165°C).
- 10
Continue roasting for 6–7 hours (about 50 minutes per pound), basting every 45 minutes with pan juices.
- 11
Add more broth or water if the pan dries out — you want 1–2 inches of liquid at all times.
- 12
Pork is done when the internal temperature reaches 195–205°F (90–96°C) at the thickest part and the skin is golden and crackly.
- 13
Remove pernil from oven and let rest for 20–30 minutes before carving.
- 14
Strain the pan juices through a fine-mesh sieve, pressing the onions to extract liquid; skim excess fat and use as gravy.
- 15
Transfer pernil to a serving platter, garnish with fresh cilantro, and serve with lime wedges for squeezing.
Tools you’ll need
- Large roasting pan (16×12 inches minimum)
- Meat thermometer (instant-read)
- Sharp knife for scoring
- Paper towels
- Basting brush
- Fine-mesh sieve
- Cutting board
- Measuring spoons and cups
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