Pernil de Cerdo Cubano
A showstopping Cuban roast pork leg, marinated in mojo criollo and slow-roasted until the skin crackles and meat pulls apart. Serve with lime, fresh herbs, and crusty bread for an unforgettable feast.
- Total time
- 480 min
- Servings
- 6
- Calories
- 520
- Protein
- 62g
Ingredients
- 12 cloves garlic cloves
- 1 cup fresh orange juice
- ½ cup fresh lime juice
- ½ cup olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 whole pork leg (bone-in skin-on), about 12–14 lbs
- 3 tablespoons salt
- 1 tablespoon black pepper
- 2 cups water
- 3 limes fresh lime wedges
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- 1
Mince 12 garlic cloves. Combine with orange juice, lime juice, olive oil, oregano, cumin, and 1 teaspoon salt.
- 2
Whisk marinade until well combined and the garlic is distributed evenly.
- 3
Using a sharp knife, score the pork skin in a crosshatch pattern, cutting 1/8 inch deep without piercing meat.
- 4
Make slits all over the meat side of the leg and rub the mojo marinade deep into slits, over skin, and under any loose skin.
- 5
Transfer pork to a large roasting pan, skin-side up. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
- 6
Remove pork from refrigerator 1 hour before roasting to bring to room temperature.
- 7
Preheat oven to 350°F. Add water to the roasting pan around (not over) the pork.
- 8
Season skin generously with salt and black pepper. Roast uncovered for 4–5 hours, basting with pan juices every 45 minutes.
- 9
After 4 hours, increase oven temperature to 425°F and roast 30–45 minutes more until skin crackles and browns deeply.
- 10
Check doneness: thickest part of thigh (not touching bone) should read 190°F on a meat thermometer.
- 11
Remove from oven and rest 20 minutes before carving. Crispy skin should shatter when pressed.
- 12
Carve pork into slices and chunks, keeping crispy skin attached to portions where possible.
- 13
Arrange on a platter. Drizzle with pan juices, scatter cilantro, and serve with lime wedges.
Tools you’ll need
- sharp knife
- large roasting pan (18+ inches)
- meat thermometer (instant-read)
- plastic wrap
- whisk
- measuring cups and spoons
- basting brush or spoon
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