Recipe courtesy of La Terraza Rum & Lounge

Pernil al Horno

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  • Level: Intermediate
  • Total: 22 hr 45 min (includes marinating time)
  • Active: 45 min
  • Yield: 30 servings
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Ingredients

Pork and Liquid Mix:

One 16- to 20-pound pork leg with skin

1 cup white cooking wine 

1 cup Worcestershire sauce

1/4 cup yellow mustard 

2 tablespoons kosher salt 

Chopped Mix:

1 cup minced garlic

2 onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

4 rosemary stalks, leaves chopped

2 bay leaves 

Cooking Liquid:

4 1/2 cups chicken stock

2 1/4 cups white cooking wine

Directions

Special equipment:
meat injector
  1. For the pork and liquid mix: Begin by taking a chef's knife to slice and pull back the skin of the pork leg. Then whisk the wine, Worcestershire, mustard and salt in a bowl until blended. Using a kitchen syringe, inject the liquid mixture around the bone, leaving 1/3 cup to add with the chopped mix.
  2. For the chopped mix: Whisk the garlic, onions, bell peppers, rosemary and bay leaves with the leftover liquid mix. Then take a paring knife to make small cuts intermittently on the leg. Once you have completed 20 to 25 holes (depending upon the size of the leg), stuff each hole with the chopped mix. Place the skin back over the leg and then transfer to a deep dish to marinate in the fridge for a minimum of 12 hours.
  3. Preheat the oven to 350 degrees F.
  4. For the cooking liquid: Add the chicken stock and wine to the pork in a deep roasting pan. Cook 1 hour per every 2.2 pounds, 7 to 10 hours.

Cook’s Note

A veal demi-glace can be prepared with the leftover juices from the cooking pan. After the juices have cooled, separate the grease from the liquid. Then reduce the liquid over medium heat. The simplest method is to utilize any store brand of demi-glace. Mix half demi-glace with the reduced liquid until desire temperature has been reached. Top your sliced pork and serve.