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Pernil

Name: Pernil
Prep time: PT30 minutes (plus overnight marinating)
Cook time: PT6 hours
Total time: PT6 hours 30 minutes (plus overnight marinating)
Yield: 15
Cuisine: Venezuela
Ingredients: 5 kg (approx. 11 lbs) undefined Pork leg (bone-in, skin-on) (Ensure the skin is intact for crisping.); 2 whole heads undefined Garlic (Peeled and roughly chopped.); 2 medium undefined Yellow onion (Peeled and roughly chopped.); 2 tablespoons undefined Ground cumin; 2 tablespoons undefined Dried oregano; 1 cup (240 ml) undefined Dry white wine or apple cider (For the marinade. Can substitute with more water or broth if preferred.); 2 tablespoons undefined Salt (Or to taste, for the marinade and for rubbing the skin.); 1 tablespoon undefined Black pepper (Freshly ground, for the marinade and for rubbing the skin.)

Venezuelan Roast Pork Leg

A classic Venezuelan centerpiece for Christmas and special celebrations, this pernil features a succulent pork leg marinated overnight in a robust blend of garlic, onion, and spices, then slow-roasted to tender perfection with a delightfully crispy skin.

Förberedelsetid30 minutes (plus overnight marinating)

Tillagningstid6 hours

Total tid6 hours 30 minutes (plus overnight marinating)

Portioner15

SvårighetsgradMedium

2 ändringar· Feb 8

Skapa din version

🧂 Ingredienser

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.)

👨‍🍳 Instruktioner

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
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
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
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
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
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
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)

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.