Ingredients
- 2 kg pork pernil with skin
- 8 garlic cloves
- 1 onion
- 100 g sour orange juice
- 50 g lemon juice
- 60 g olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
Step-by-step
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- Put the garlic, the onion, the oregano, the cumin, the salt and the pepper in the mixing bowl and grind 10 sec/speed 7.
- Add the sour orange juice, the lemon juice and the oil and mix 10 sec/speed 5 until a homogeneous marinade.
- Make deep cuts in the pernil and smear it well with the marinade inside and out.
- Cover and let it marinate in the fridge at least 8 hours, ideally overnight.
- Place the pernil in a dish with the skin facing up and roast at 160°C for 2 hours and 30 minutes covered with aluminum foil.
- Remove the foil, raise the oven to 200°C and roast 30 minutes more so the skin becomes crispy.
- Let it rest 15 minutes before carving and serve with moros or white rice.
Tips
- If you can't get sour orange, mix orange juice with a little lemon.
- The long marinade is key to a flavorful pernil.
- Reserve the juices from the dish to baste the meat when serving.
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