I remember the first time I made a “pernil.” I was really nervous about the cooking time (constantly checking the oven) and poking it to see if was “done.” In the end it was a disaster because the pork was rubbery and dry like leather and the taste really bland. My husband being the good sport that he is, ate it and gave me his brutally honest opinion about it.
Since that day, I’ve made my share of pork legs, therefore, I can promise this recipe will bring a succulent, flavorful and really juicy “pernil” to your table.
To make this dish, you will need the following ingredients:
4 to 5lb Pork picnic half (pork thigh)
1 tbsp salt
1 tsp black pepper
1 tsp Oregano
5 Garlic Cloves (finely chopped)
1 Cup of vinegar
First, rinse the pork and then soak it in some water and vinegar for 20 – 30 minutes.
To cook, preheat the oven to 300 degrees. Then place the pork on a deep baking pan and pour the excess marinade over it. Being the imperfect pretend chef that I am, I completely forgot to line my pan with aluminum foil when I photographed this recipe. I HIGHLY recommend that you line the pan with aluminum foil for easier cleanup.
It is very important that you let it cook for 4 hours at 300 degrees! Don’t uncover it or take a peek, I’ve made this pork many times and trust me, 4 to 5 hours (4 is enough, but if the roast is a couple of pounds larger, leave it in for 5 hours covered) is the key amount of time to get a nice tender roast when it’s this size. It will be tempting, but DON’T PEEK!
After 4 hours of cooking time, take the pan out of the oven, remove the aluminum foil, then crank up the heat to 450 degrees and place the pork back into the oven. Let it cook for an additional 20 – 30 minutes keeping a close eye on it. This is what it will look like when you uncover it after slowly roasting it:
After letting it rest, the pork will be really juicy and tender, it will fall apart when moving it.