Pernil al Horno (Venezuelan Garlic Roast Pork Leg)
In short: A bone-in leg of pork marinated overnight in garlic, wine, mustard and vinegar, then roasted slowly until tender with a glossy brown crust. It takes about 3 h 10 min in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 2 h 45 min
- Resting
- 13 h 30 min
- Total
- 3 h 10 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 440 kcal
Pernil is the roast pork that anchors a Venezuelan December table, set beside hallacas and pan de jamón. A whole leg is slashed, rubbed with a thick paste of garlic, onion, sweet pepper, wine, mustard and vinegar, and left to marinate overnight. It then roasts slowly, covered at first and uncovered at the end, until the meat is tender and the surface is deeply browned. Carved in thick slices, it is served with its own pan juices.
Instructions
- Blend the garlic, onion, bell pepper, wine, vinegar, mustard, sugar, cumin, oregano, salt, pepper and oil for about 1 minute, until you have a thick, mostly smooth paste.
- Score the skin and fat of the pork in a diamond pattern about 1 cm (1/2 in) deep. Cut a dozen deep slits into the meat with a small knife.
- Rub the marinade over the pork and push it into the slits. Cover and refrigerate for at least 12 hours and up to 24, turning once.
- Take the pork out 1 hour before roasting. Heat the oven to 160°C (325°F), set the pork fat side up on a rack in a roasting pan and add the water and bay leaves to the pan.
- Cover the pan tightly with foil and roast for 2 hours. Remove the foil, baste with the pan juices and raise the oven to 200°C (400°F).
- Roast for 30 to 45 minutes more, basting once, until the surface is deep brown and a thermometer in the thickest part, away from the bone, reads 85°C (185°F).
- Rest the pork under loose foil for 20 to 30 minutes. Skim the fat from the pan juices and simmer them in a small pan for 5 minutes.
- Carve into thick slices and serve with the pan juices spooned over.
Tips
- Bone-in cuts stay juicier, but a boneless leg also works. Allow about 50 minutes per kilogram (23 minutes per pound) and rely on a thermometer rather than the clock.
- To avoid alcohol, swap the wine for orange juice and add an extra tablespoon of vinegar. Leftover pork makes excellent sandwiches on soft rolls.
Questions and answers
What is served with pernil in Venezuela?
At Christmas it sits beside hallacas, pan de jamón and a creamy chicken salad called ensalada de gallina. Leftovers go into sandwiches on soft rolls.
Can I cook pernil ahead of time?
Yes. Roast it up to 2 days ahead and chill it wrapped. Reheat it covered in a 160°C (325°F) oven with a splash of the juices for about 45 minutes, until hot throughout.
How long should pernil marinate?
At least 12 hours, and 24 gives the best flavor. The slits let the garlic and vinegar reach deep into the meat, so do not skip them.
How long does it take to make Pernil al Horno (Venezuelan Garlic Roast Pork Leg)?
About 3 h 10 min in total: 25 min of preparation and 2 h 45 min of cooking.
How many calories are in Pernil al Horno (Venezuelan Garlic Roast Pork Leg)?
About 440 kcal per serving, with 48 g of protein, 6 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 48 g |
| Carbohydrates | 6 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
