Puerto Rican Pork (Pernil or Lechon Asado)
Maria Leija
The pork is best marinated the day before and keep in the frig until 30 minutes before cooking.
ingredients
- 6 to 7 lb Pork Picnic Roast
- 8 peppercorns (whole black peppers)
- 8 cloves garlic, peeled
- 2 tsp whole dried oregano
- 2 tbsp extra virgin olive oil
- 2 tbsp vinegar
- 1 tsp salt for each pound of roast
directions
- 1
Place pork in foiled roasting pan, fat side up. Score top of roast in diamonds.
- 2
In a mortar crush and mix all the ingredients.
- 3
Rub entire pork with the marinated making sure to push the marinated deeper into the meat at different areas.
- 4
Cover with foil and place in refrigerator, preferably overnight.
- 5
Take pork out of the refrigerator 30 minutes before cooking and heat oven to 350 degrees.
- 6
Drain off any liquid that may have seeped from the meet and pour liquid over meat before putting it in the oven.
- 7
Roast pork approximately 35 minutes per pound. Meat should read 185 degrees when fully cooked (pork must be thoroughly cooked to the well-done stage.)
- 8
For a crunchy “chicharron” texture, cook pork with foil for first hour, then uncover pork for the rest of the cooking.
notes
If you find that 1 tsp salt per pound is too salty, I use 1/2 tsp per pound.
Source: Maria Leija
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