Cuban Roasted Pork Leg: Pernil

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this dish for a family gathering & it was an extradonary dish. Everyone loved it, including myself. Nice & moist. Followed recipe word for word & there was no disappointment. Ingrid, this was fantastic... muy delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We fixed this on Christmas Day fr dinner. What a hit. It was awesome. A lot of work but worth the effort. Since this was my first attempt at a Latin style meal I was unfamiliar with some of the ingredients but found a local Latin foods market and purchased them. I used store bought Goya Adobo Completo - just make sure you use the one with lemon pepper. I used an 8 lb roast with same amount of ingredients. Be sure to check your meat temps - I waited the recommended time and my meat temp was 190 degrees - almost overdone. I took it out and let it rest in the marinade. It was amazing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this tonight for Christmas Eve. My local butcher could only get a 25lb. leg. A bit too big but used the same amounts of the marinade. It was amazing. Took about 6 1/2 hours total cooking time. Such a great recipe and really fun to make.
Thank you.
Next, what do I do with all these leftovers?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We used your reciepe on Christmas Eve and the pork was better than anyone could imagine. Everyone raved about it. I told some friends about it and they asked for your reciepe. Thanks a lot for this and a Merry Christmas to you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Worth the effort.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a fabulous recipie. We only had a 5 lb. pork shoulder with bone so we reduced ingredients accordingly. We didn't have the time to prep and marinate since this was a second christmas dish so we threw everything into the blender. It worked out beautifully! The most moist, flavorful piece of pork we've had in a long time. We took the leftover marinade, boiled and reduced it (a must since it came in contact with the meat to dab on top of the finished pork. Again, SIMPLY DELICIOSO!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a GREAT recipe and the way she did it is also good. But the way we, cubans do it is but not adding the mojo before the roasting. We use "bitter orange", you can buy it at any latin or some other supermarkets. After 6 or 7 hour at low tempeture, you take the pernil out and wait for 25 minute. Then cut the meat and put it back to the roast pan. Then ad the mojo with the garlic and all that stuf. At 3000o let it cook for 20 minutes. mmmmmmm

I love your food Ingrid.... and your Show. I dont miss it ever (thanks to tivo.

sorry for this change of your recipe. :-