Puerco Asado [Recipe + Video] Pernil or Lechón Asado (Pork Roast)
User Reviews
5
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Prep Time
6 hrs
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Cook Time
3 hrs
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Total Time
9 hrs
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Servings
12 portions
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Calories
505 kcal
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Course
Dinner
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Cuisine
South American, Puerto Rican, Dominican
Puerco Asado [Recipe + Video] Pernil or Lechón Asado (Pork Roast)
Description
This Puerco Asado Recipe uses a robust seasoning paste blended from green olives, capers, garlic, onion, cubanelle peppers, oregano, black pepper, lime juice, and kosher salt. The leg of pork is perforated with deep holes to hold the seasoning, which infuses the meat during a 24-hour refrigeration rest. The skin is salted and dried before roasting to achieve a crisp texture. Roasting at 350°F allows the pork to cook evenly while rendering fat and concentrating flavors.
The resulting roast combines the salty, briny flavors of olives and capers with pungent garlic and fresh lime acidity, creating a complex taste layered into tender meat and crispy skin. The slow roasting breaks down connective tissue for a juicy interior while preserving a crackling outer layer. The preparation technique focuses on deep seasoning penetration and texture contrast.
Puerco Asado is a centerpiece dish commonly served at large gatherings or celebrations. It pairs well with traditional Puerto Rican sides such as rice and beans or plantains. The recipe notes emphasize the importance of oven type adjustments and recommend using a meat thermometer to ensure the pork is safely and perfectly cooked.
Ingredients
For the seasoning
- ½ cup green olives pitted
- ½ cup capers
- 1 red onion large
- 1 head garlic large, peeled
- 4 tablespoons oregano dry, ground
- 2 tablespoons black pepper freshly-cracked or ground
- 2 cubanelle pepper or green bell pepper, diced, aka cubanela
- 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.
Notes
- Convection ovens cook food about 30% faster than regular ovens; adjust cooking times accordingly.
- Use a meat thermometer to guarantee the pork reaches safe internal temperature and optimal doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12portions
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 4g | 1% |
| Protein | 82g | 164% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 229mg | 76% |
| Sodium | 2619mg | 109% |
| Potassium | 1413mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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