Puerco Asado [Video+Recipe] Pernil or Lechón Asado (Pork Roast)

Puerco Asado [Video+Recipe] Pernil or Lechón Asado (Pork Roast)

Puerco asado, lechon asado, o pernil asado, are all names for the classic Dominican Christmas pork roast, the star dish of the holidays, dating back centuries. Learn how to make the best lechon asado with our easy guide.

Course Dinner

Cuisine Dominican, Latino, Puerto Rico

Keyword cerdo asado recipe, christmas pernil, dominican pork shoulder, pernil asado dominicano, pernil dominicano, pernil recipe, puerco en puya

Prep Time 6

Cook Time 3

Total Time 9

Servings portions

Calories 505kcal

Author Clara Gonzalez

Equipment

Large roasting pan with wire rack
Meat thermometer or oven probe thermometer.
Oven mitts

Ingredients

For the seasoning

½ cup pitted green olives
½ cup capers
1 large red onion
1 head garlic large, peeled
4 tablespoons oregano (dry, ground)
2 tablespoons pepper (freshly-cracked, or ground)
2 cubanela (cubanelle pepper) or green bell pepper, diced
⅓ cup lime juice or sour orange juice (AKA Seville orange, or bitter orange)
4 tablespoons kosher salt (sea salt without iodine)

Pork

12 pound pork [5.5 kg] (bone-in leg of ham, or shoulder)
3 tablespoons kosher salt (crushed sea salt without iodine)

Instructions

1. Making seasoning

In a blender, combine and blend together all the ingredients for the seasoning (green olives, capers, chopped onion, peeled garlic cloves, black pepper, cubanelle pepper, lime juice, and kosher salt) to obtain a coarse paste.

2. Seasoning meat

Place the leg of ham on a baking tray skin side down. Carve deep holes in the meat on the opposite side of the skin. Keep a distance of about 3 inches between each hole. Don't perforate the skin.
Using a teaspoon, stuff the holes with the seasoning mixture, pour on the leg, and spread over the remaining seasoning (the side opposite to the skin).

3. Resting

Cover the leg tightly with aluminum foil and refrigerate for 24 hours.

4. Getting ready for oven

Place skin-side-up on a roast tray lined with aluminum foil, and with a wire rack (see notes).
Pat dry the skin with paper towels. Rub the skin with kosher salt. Cover the leg loosely with aluminum foil.
Heat the oven to 350°F [175°C].

5. Roasting

Cook in the oven 20 minutes per lb of meat, or until the internal temperature reaches 75 °C [165 °F], start measuring at 4 hrs cooking time for a 12 lb leg, inserting the tip of the meat thermometer reaching the center of the leg.
Once cooked per the instructions above, remove the aluminum foil and return to the oven to cook until the skin is golden brown. If you prefer the skin bubbly, and crackly, finish cooking in the broiler.

6. Serving

Remove from the oven, cover with a clean tea towel, and let it rest for 20 to 30 minutes before serving. If you wish to keep it warm without it drying out, you can place it in an icebox after resting, and serve it up to two hours later.

Video

Notes

Please keep in mind the type of oven you have. Convection ovens cook foods 30% faster than regular ovens, so adjust your timing for it if you have one.

I strongly advise that you acquire a meat thermometer [Amazon affiliate link], as this will guarantee that your pork is cooked safely and to perfection.

Nutrition