Get ready to transform your kitchen into a Creole culinary haven with this irresistible pierna de puerco asada! This show-stopping roast leg of pork isn't just a meal—it's a flavor explosion that will transport your taste buds straight to the vibrant streets of the Caribbean. With a perfect blend of aromatic spices and slow-roasting techniques, this recipe promises to deliver a tender, juicy masterpiece that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Creole
Serves: 6 servings
Ingredients
- 1 leg of pork (about 5-6 lbs)
- 4 cloves garlic, minced
- 2 tablespoons paprika
- 1 tablespoon oregano
- Salt and pepper to taste
- 1 cup chicken broth
- 1 onion, sliced
- 2 bell peppers, sliced
Instructions
- Remove the pork leg from refrigerator 1 hour before cooking to bring to room temperature, ensuring even cooking.
- Preheat oven to 325°F (165°C), positioning the rack in the lower third of the oven.
- In a small bowl, mix minced garlic, paprika, oregano, salt, and black pepper to create a dry rub seasoning.
- Pat the pork leg dry with paper towels to remove excess moisture, which helps achieve better seasoning adherence and crispy exterior.
- Generously massage the prepared spice mixture all over the pork leg, ensuring complete and even coverage.
- Place sliced onions and bell peppers in the bottom of a large roasting pan to create a flavorful base for the meat.
- Position the seasoned pork leg on top of the vegetable bed, fat side up to allow natural basting during roasting.
- Pour chicken broth into the bottom of the roasting pan, which will help keep the meat moist and create a base for potential gravy.
- Cover the roasting pan tightly with aluminum foil to retain moisture during initial cooking stages.
- Roast in the preheated oven for approximately 3 hours, or until internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
- Remove foil during the last 30 minutes of cooking to allow the exterior to brown and develop a crispy crust.
- Once cooked, remove from oven and let the meat rest for 15-20 minutes, which allows juices to redistribute, ensuring a moist and tender roast.
- Carve the pork leg against the grain into thin slices, serving with the roasted vegetables from the pan.
Tips
- Temperature is Key: Always let your pork come to room temperature before roasting to ensure even cooking and maximum tenderness.
- Seasoning Secrets: Don't be shy with your spice rub! Massage it generously into every nook and cranny of the meat for maximum flavor penetration.
- Moisture Magic: The chicken broth and vegetable base aren't just for show—they're crucial for keeping your roast incredibly moist and developing rich, deep flavors.
- Patience Pays Off: Resist the temptation to cut into the meat immediately. Letting it rest allows the juices to redistribute, guaranteeing a succulent result.
- Thermometer Trust: Always use a meat thermometer to ensure perfect doneness. For pork, 145°F is the sweet spot for safe and juicy meat.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 45g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 140mg
