Cuban Roasted Pork Leg: Pernil

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WOW! A four pound bone-in pork roast ROCKED-THE-HOUSE with this recipe! Of course I reduce the proportions a bit to accommodate the poundage difference but in the end this was fabulous (and really easy so don't tell your relatives that fact!

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Absolutely easy and so delicious!

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I could not find achiote powder so I used 1 T or so of achiote paste which was readily available at my local Mexican grocery store. I used a 5 1/2 pound bone-in pork shoulder, (aka: "pork butt" scored the fat side in a crisscross manner and marinated overnight - about 12 hours - in a big zip-top bag assuring that the entire roast was in contact with the marinade. When I took the roast out of the marinade, I put the marinade through a strainer leaving a paste of the seasoning. I rubbed this paste into the cuts in the fatty side of the roast and on the sides of the meat. I then roasted the meat "low and slow".... 10 hours total at 215 degree F... the first 5 hours uncovered in the roasting pan and then the remaining 5 hours completely wrapped in a single layer of heavy duty aluminum foil. When I opened it the meat was fall-apart tender like a pulled pork but it has the distinct flavor and aroma of authentic pernil.

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This is what we traditionally it on Christmas and it is really tasty and full with flavor. We recommend to serve it a potatoes salad and rice,

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I don't need 14 pounds of ANYTHING, but you can just use a small 4-5 lb. shoulder (or butt, it's the same thing!. Cut the amount of seasoning and juice in half so you don't over season or waste any, and cut way back on the cooking time. I prefer the bone in since it makes it a lot more flavorful. This is the real deal recipe for this. Much better than any of the others, for technique, and for flavor. I'm glad my mom couldn't cook like Ingrid, I would have weighed 400 pounds!

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I followed the directions exactly with the exeption of cooking the roast on a weber charcoal kettle grill, and the roast size was 9 1/2 lbs. It cooked for 31/2 hours to get to 160 deegress, it was a hit! I served it with corn on the cob, cold slae and grilled pinapple rings. Perfect!

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Very easy recipe.

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I made this recipe with the arroz con gandules and it was a hit! The only thing I did different was that I used pork shoulder instead of leg. It was easier to get from a normal grocery store. I used a big piece of meat and was certain I would have leftovers and I had NONE!!! I just want to say I have her cookbook and I watch her show religiously. Out of all the recipes and cookbooks I use, hers most consistently turns out the best and I get the most compliments on. Thank you Ingrid for providing such wonderful recipes!!!

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I enjoyed this dish, it tasted great and was easy to make. I made it with Ingrid's Arroz con Gandules for New Year's Day and my family has decided this will be our new tradition.

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I grew up with cuban food and I am glad you brought this child hood memory recipe for me! I made this for a Christmas dinner and everyone raved about it! It has become my holiday requested dish for pot luck parties! I did not have trouble storing any left overs, because there weren't any!!! Love cuban food!