Pernil (Venezuelan Roast Pork Leg)

🧂 Ingredients

• 5 kg (approx. 11 lbs) Pork leg (bone-in, skin-on)(Ensure the skin is intact for crisping.)
• 2 whole heads Garlic(Peeled and roughly chopped.)
• 2 medium Yellow onion(Peeled and roughly chopped.)
• 2 tablespoons Ground cumin
• 2 tablespoons Dried oregano
• 1 cup (240 ml) Dry white wine or apple cider(For the marinade. Can substitute with more water or broth if preferred.)
• 2 tablespoons Salt(Or to taste, for the marinade and for rubbing the skin.)
• 1 tablespoon Black pepper(Freshly ground, for the marinade and for rubbing the skin.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a blender or food processor, combine the peeled garlic cloves, peeled and roughly chopped onions, cumin, oregano, wine (or cider), salt, and black pepper. Blend until a relatively smooth paste forms. You may need to add a tablespoon or two of water if the mixture is too thick to blend.

   ⏱️ 10 minutes
2. 2

   Score the pork: Using a sharp knife, make deep cuts (about 1-inch deep) all over the pork leg, going down to the meat but not into it. Create a diamond pattern or parallel scores. This allows the marinade to penetrate deeply.

   ⏱️ 15 minutes
3. 3

   Marinate the pork: Generously rub the prepared marinade all over the pork leg, making sure to push it into all the scores. Place the marinated pork leg in a large roasting pan or a heavy-duty zip-top bag. Cover or seal and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld and the meat to tenderize.

   ⏱️ Overnight (12-24 hours)
4. 4

   Preheat the oven: Remove the pork from the refrigerator about 1 hour before roasting to bring it closer to room temperature. Preheat your oven to 160°C (320°F).

   ⏱️ 1 hour (resting)
5. 5

   Roast the pernil: Place the marinated pork leg, skin-side up, in a large roasting pan. Cover the pan tightly with aluminum foil. Roast in the preheated oven for 5 hours. The foil traps steam, ensuring the pork remains moist and tender.

   ⏱️ 5 hours
6. 6

   Crisp the skin: After 5 hours, remove the aluminum foil. Increase the oven temperature to 220°C (425°F). Continue roasting for another 1 to 1.5 hours, or until the skin is deeply golden brown, puffed, and crackling. Keep a close eye on it to prevent burning. If some areas crisp faster than others, you can loosely tent them with foil.

   ⏱️ 1 - 1.5 hours
7. 7

   Rest and serve: Once the skin is perfectly crispy and the internal temperature of the pork reaches at least 71°C (160°F), remove the pernil from the oven. Let it rest, uncovered, for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Carve and serve hot.

   ⏱️ 20-30 minutes (resting)

💡 Pro Tips

• ✓For the crispiest skin, ensure the pork skin is completely dry before roasting and consider rubbing it with extra salt and a little oil before the final crisping stage.
• ✓Low and slow cooking is key to achieving tender, fall-off-the-bone meat.
• ✓Pernil is a traditional and beloved centerpiece for Venezuelan Christmas feasts, often served with accompanying dishes like hallacas and ensalada de gallina.

🔄 Variations

• Add a splash of lime or orange juice to the marinade for a citrusy note.
• Incorporate a few chopped ají dulce (sweet chili peppers) into the marinade for a subtle fruity heat.
• For a spicier kick, add a pinch of cayenne pepper or a fresh chili to the marinade.

🥗 Nutrition

Per serving