Pernil Puertorriqueno

Name: Pernil Puertorriqueno
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 12 servings
Cuisine: Puerto Rican
Ingredients: 12 lb pork leg (skin-on, 12-15 lbs); 16 garlic cloves, peeled; 6 tbsp olive oil; 4 tbsp salt; 2 tsp black pepper; 2 tbsp dried oregano; 6 tbsp sofrito (frozen or jarred); 4 bay leaves; 2 cups water

510 minMediumServes 12520 cal/serving

Puerto RicanDinnerOvenStandard

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Ingredients

12 lb pork leg (skin-on, 12-15 lbs)
16 garlic cloves, peeled
6 tbsp olive oil
4 tbsp salt
2 tsp black pepper
2 tbsp dried oregano
6 tbsp sofrito (frozen or jarred)
4 bay leaves
2 cups water

Instructions

1

Preheat oven to 325 degrees F. Pat 12 lb pork leg (skin-on, 12-15 lbs) skin dry with paper towels.
2

Make slits in the pork leg (skin-on, 12-15 lbs) skin and insert 16 peeled garlic cloves into cuts throughout the meat.
3

In a small bowl, mix 6 tbsp olive oil, 4 tbsp salt, 2 tsp black pepper, 2 tbsp dried oregano, and 6 tbsp sofrito (frozen or jarred) to form a paste.
4

Rub the paste all over the pork leg (skin-on, 12-15 lbs), working it into the skin and meat thoroughly.
5

Place pork leg (skin-on, 12-15 lbs) skin-side up on a roasting pan. Pour 2 cups water into the bottom of the pan. Arrange 4 bay leaves around the meat.
6

Cover tightly with foil and roast for 4 hours, basting every hour.
7

Remove foil and increase oven temperature to 425 degrees F. Roast uncovered for 30-45 minutes until skin is golden and crispy.
8

Check that internal temperature reaches 180 degrees F at the thickest part (not touching bone).
9

Let rest 20 minutes before carving. Serve with the pan drippings as a gravy.

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Questions

What is Pernil Puertorriqueno?

A magnificent garlic-studded roasted pork leg with crispy skin and tender meat, the centerpiece of Puerto Rican celebrations and holidays. The skin crackles and sizzles while the meat inside stays succulent. This reference files it under Puerto Rican dinner: made in the oven, rated medium and about 510 minutes start to finish.

What temperature do I cook Pernil Puertorriqueno at?

For Pernil Puertorriqueno, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 4 hours, in step 6. The oven is also used at 425 F (about 220 C) in step 7. The target internal temperature is 180 F (about 80 C), given in step 8. A probe thermometer removes the guesswork.

Why rest the meat in Pernil Puertorriqueno?

Step 9 reads: "Let rest 20 minutes before carving." Heat drives the juices toward the center. The rest in step 9 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

How many calories are in Pernil Puertorriqueno?

One serving (the recipe makes 12) is about 520 calories, with 48 g protein, 2 g carbohydrate and 37 g fat, plus 320 mg sodium.

How do I store and reheat Pernil Puertorriqueno?

Refrigerate what is left of Pernil Puertorriqueno within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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