Pernil asado — the centerpiece of every Cuban holiday table. Marinated overnight with Conchita Naranja Agria, Lemon Blend, and Mojo Criollo, then slow-roasted until the skin crackles and the meat falls apart. This is the recipe Abuela taught the family. Make it once, and it'll be requested again forever.
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
How to make it
1. Using a knife, mark the pig skin to make a diamond pattern. Puree oregano, 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.
