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Pernil assado is the slow-roasted pork leg that feeds Brazilian families at Christmas and stars in São Paulo's famous pork sandwiches. A garlicky marinade of wine, lime and herbs soaks deep into the meat while it roasts low and slow. The result falls apart at the touch of a fork and has a crisp, deeply browned crust.
Per serving: 456 calories · 3.6 g net carbs · 36 g protein · 30 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 6 pounds bone-in pork shoulder or fresh ham (about 4 1/2 pounds meat)
- 1 head garlic cloves peeled
- 1 small onion roughly chopped
- 1/3 cup fresh lime juice
- 1 cup dry white wine
- 1/4 cup olive oil
- 1 tablespoon sweet paprika
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 3 bay leaves
- 1 1/2 tablespoons fine salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped parsley and scallion
Instructions
- Blend the garlic, onion, lime juice, wine, olive oil, paprika, oregano, cumin, salt and pepper into a smooth marinade.
- With a thin knife, make deep slits all over the pork. Place it in a large bag or dish, pour the marinade over, rubbing it into the slits, add the bay leaves and refrigerate overnight, turning once.
- Heat the oven to 325°F (160°C). Put the pork skin or fat side up in a roasting pan, pour the marinade around it and cover tightly with foil.
- Roast for 3 1/2 hours, basting every hour, until the meat is very tender and a fork slides in easily.
- Remove the foil, raise the heat to 425°F (220°C) and roast for 30 to 45 minutes more, basting once or twice, until the outside is deeply browned.
- Rest for 20 minutes. Pull or slice the meat, toss it with the pan juices, and sprinkle with the herbs.
Notes
Nutrition
About This Dish
Pernil is the Portuguese word for the leg of the pig, and roast pernil is a Christmas and New Year's tradition in many Brazilian homes. In São Paulo, the sanduíche de pernil, sliced roast pork piled high in a French roll, is a classic sold at bars, street stands and outside football stadiums. Brazilians often finish their sandwich with a spoonful of vinaigrette or melted cheese. Leftover pernil from holiday dinners usually becomes sandwiches the next day. Because it feeds a crowd for little effort, it is a favorite at large family gatherings.
Pairs Well With
- Brazilian Salada de Maionese, Creamy Vegetable and Egg Salad
- Brazilian Tabule, Brazilian-Lebanese Parsley and Cauliflower Salad
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 6: Pork (Historic Paraty). See all Brazilian recipes