Cuban Roasted Pork Leg: Pernil (Ingrid Hoffmann) Recipe

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Cuban Roasted Pork Leg: Pernil (Ingrid Hoffmann)
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Ingredients
16
Count
Nutrition
1068
Calories
Total time
355
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Preheat the oven to 450 degrees F.
  4. Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
  5. 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. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
  6. Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.
  7. Delicioso Adobo:
  8. Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
  9. Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
  10. Yield: about 1/2 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1067.8 Kcal (4471 kJ)
Calories from fat 334.51 Kcal
% Daily Value*
Total Fat 37.17g 57%
Cholesterol 494.23mg 165%
Sodium 1913.03mg 80%
Potassium 2912.99mg 62%
Total Carbs 17.58g 6%
Sugars 5.51g 22%
Dietary Fiber 1.94g 8%
Protein 147.07g 294%
Vitamin C 44.9mg 75%
Iron 8.2mg 46%
Calcium 91mg 9%
Amount Per 100 g
Calories 126.39 Kcal (529 kJ)
Calories from fat 39.6 Kcal
% Daily Value*
Total Fat 4.4g 57%
Cholesterol 58.5mg 165%
Sodium 226.44mg 80%
Potassium 344.8mg 62%
Total Carbs 2.08g 6%
Sugars 0.65g 22%
Dietary Fiber 0.23g 8%
Protein 17.41g 294%
Vitamin C 5.3mg 75%
Iron 1mg 46%
Calcium 10.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.1
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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