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1
Score and Season the Leg
20 Mins • Hands On
Room temperature, about 20°C (68°F)
Pat the pork leg completely dry. Score the skin in a diamond pattern, cutting through the skin and fat but not into the meat, then poke deep holes all over the meat with a thin knife. Rub the salt and black pepper generously over the whole leg, working it into the cuts and holes.
A dry surface is what lets the skin crisp later — do not skip the patting dry.
Done when: The skin is scored in even diamonds and the meat is pierced all over.
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2
Blend the Marinade
10 Mins • Hands On
Room temperature, about 20°C (68°F)
Blend the garlic, orange juice, lime juice, Worcestershire sauce, olive oil, oregano, panela and rosemary until coarse and spoonable. Pour it over the leg and rub it into every cut, hole and fold, then tuck the bay leaves underneath. The marinade should coat the whole leg, not pool at the bottom.
Taste the marinade: it should be garlicky, bright and a little sweet — adjust with a pinch more salt if it tastes flat.
Done when: Every cut and hole is filled with marinade and the leg is evenly coated.
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3
Marinate Overnight
12 Hrs • Hands Off
Fridge, 4°C (39°F)
Cover the leg tightly and refrigerate overnight, or at least 8 hours. Turn it once halfway through so the marinade reaches both sides. Take it out of the fridge 1 hour before roasting so it loses its chill.
Do not marinate at room temperature — a leg this size must stay cold until it goes in the oven.
Done when: The meat has darkened slightly and smells of garlic and citrus all the way through.
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4
Roast Low and Slow
280 Mins • Hands On
Oven 160°C (325°F)
Heat the oven to 160°C (325°F). Set the leg skin-side up in a roasting pan, pour the water into the pan, and cover tightly with foil. Roast for about 4 hours 40 minutes, basting with the pan juices every hour, until the meat is tender enough to pull apart and the thickest part has reached at least 63°C (145°F) — for shreddable pernil, about 90°C (195°F).
Keep the foil tight: the steam inside is what makes the meat fall apart instead of drying out.
Done when: The meat pulls apart easily with a fork and the pan holds rich, dark juices.
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5
Crisp the Skin
20 Mins • Hands On
Oven 220°C (425°F)
Take the foil off, turn the oven up to 220°C (425°F), and roast for 15–20 minutes more until the skin is deeply golden and crackling. Watch it closely — the panela in the marinade means the skin can go from golden to burnt in a couple of minutes.
If one patch darkens faster, cover just that patch with a small piece of foil.
Done when: The skin is puffed, golden-brown and shatters when tapped with a knife.
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6
Rest and Carve
20 Mins • Hands On
Resting, about 60°C (140°F)
Lift the leg onto a board and rest it for 20 minutes so the juices settle. Skim the fat off the pan juices and warm them gently. Carve or shred the meat, pile it on a warm platter with the crackling on top, and spoon the pan sauce over it.
Resting is not optional: carving straight from the oven spills the juices onto the board instead of keeping them in the meat.
Done when: The meat is juicy, the crackling is crisp, and the pan sauce is warm and glossy.
auto_awesome Finishing Touches & Plating
Rest the roast for 20 minutes, then carve or shred the meat and pile it on a warm platter with the crackling on top. Spoon the warm pan sauce over the meat and serve at once, with rice and salad on the side.
Venezuela
3h
