This traditional Pierna De Puerco Asada is a centerpiece dish featuring a whole leg of pork marinated overnight in a robust blend of garlic, cumin, oregano, and citrus juices. The long marination process ensures the meat is incredibly tender and flavorful, while the slow roasting creates a crispy exterior and juicy interior. Perfect for Sunday dinners, family gatherings, or holiday celebrations, this roast pairs beautifully with Mojo Criollo sauce. It is a labor of love that rewards you with a moist, aromatic pork roast that slices beautifully and feeds a crowd.
Pierna De Puerco Asada (Roast Leg Of Pork Creole)
Description
This traditional Pierna De Puerco Asada is a centerpiece dish featuring a whole leg of pork marinated overnight in a robust blend of garlic, cumin, oregano, and citrus juices. The long marination process ensures the meat is incredibly tender and flavorful, while the slow roasting creates a crispy exterior and juicy interior. Perfect for Sunday dinners, family gatherings, or holiday celebrations, this roast pairs beautifully with Mojo Criollo sauce. It is a labor of love that rewards you with a moist, aromatic pork roast that slices beautifully and feeds a crowd.Ingredients
Directions
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Remove any excess fat from the leg of pork and pierce the meat all over with the tip of a sharp knife.
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In a mortar or small bowl, combine the minced garlic, dried oregano, salt, and ground cumin, mashing into a coarse paste.
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Place the pork in a large nonreactive pan or resealable bag. Rub the meat thoroughly with the spice paste, ensuring it gets into all the piercings.
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Sprinkle the pork liberally with freshly ground black pepper.
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Add the orange juice, dry sherry, and sliced onions to the pan or bag.
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Cover tightly with plastic wrap or seal the bag, and refrigerate overnight, turning the meat several times to ensure even marination.
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About 4 1/2 hours before serving, preheat the oven to 350 degrees F (175 degrees C).
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Remove the meat from the marinade, pat it dry with paper towels, and reserve the marinade liquid and solids.
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Place the pork in a roasting pan lined with aluminum foil.
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Roast uncovered for 1 hour, turning the roast halfway through to brown it on all sides.
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Insert a meat thermometer into the thickest part of the meat, ensuring it does not touch the bone.
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Lower the oven temperature to 325 degrees F (165 degrees C).
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Pour the reserved marinade over the pork, cover the pan loosely with aluminum foil, and continue roasting for approximately 3 hours.
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Turn the meat once and baste frequently with the pan juices during this time.
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Remove the foil during the last 30 minutes of roasting to crisp the skin, adding a splash of sherry if the meat appears dry.
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Cook until the internal temperature reaches 180 degrees F (82 degrees C) and the meat is tender.
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Remove the leg of pork to a serving platter, cover loosely with foil, and let it rest for 15 minutes before carving.
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Serve sliced, accompanied by Mojo Criollo sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 114.6kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 7325.5mg306%
- Total Carbohydrate 25.3g9%
- Dietary Fiber 1.9g8%
- Sugars 0.8g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, marinate the pork for at least 12 hours, but up to 24 hours if possible.
If you cannot find Seville oranges, a combination of sweet orange juice, fresh lime juice, and fresh lemon juice works well as a substitute.
Ensure your roasting pan is large enough to accommodate the leg of pork comfortably. If the pan is too small, the meat may steam rather than roast.
Save the pan drippings to create a rich gravy or serve alongside the Mojo Criollo sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day.
