Enjoy our famous recipe for Pernil Asado marinated with orange and lemon sauce.
Ingredients
1 tablespoon of dried oregano
1 tablespoon ground Cumin
30 cloves of garlic, chopped
1 cup Conchita Naranja Agria
1 cup Conchita Lemon Blend
1/2 cup Conchita Mojo Criollo
1 (7 to 9 lb.) Pork bone with skin and bone
Kosher salt and freshly ground black pepper, to taste.
Preparation
1. Using a knife, mark the pig skin to make a diamond pattern. Oregano puree, cumin, garlic, 2 tablespoons. of Conchita Naranja Agria and 1/2 cup of Conchita Mojo Criollo in a food processor.
2. Rub the puree over the pork; spice with salt and pepper; transfer to a bowl. Pour the remaining Conchita Naranja Agria and Conchita Lemon Blend over the pork; cold, covered, during the night.
3. Remove the pork from the marinade (marinated reserve); spice with salt and pepper. Heat the oven to 325 °. Place the pork skin up on a rack in a baking dish; add 2 cups of water.
4. Cover the pork with parchment and aluminum foil. Bake until the thermometer shows 180 °, 4-5 hours. Remove the sheet; roast until crisp, 5-10 minutes. Pour the juices from the pan in a saucepan and add the marinade. Boil until the sauce thickens, 10-15 minutes. Serve the pork with sauce.
