Pernil (Puerto Rican and Dominican Christmas Roast Pork)

Ingredients

• 1 whole pork leg with skin (pernil), 5–6kg
• 40g fine sea salt
• 15g Tellicherry black pepper, freshly ground
• 12 garlic cloves, sliced thinly
• 30g fresh oregano, roughly chopped
• 15g ground cumin
• 10g ground coriander
• 5g Aleppo pepper
• 60ml white vinegar
• 60ml extra virgin olive oil
• 400ml chicken stock
• 3 bay leaves
• 1 onion, quartered
• 4 carrots, cut into 8cm lengths

Method

1. 1
   Remove pernil from refrigerator 2 hours before cooking to allow it to reach room temperature; pat skin thoroughly dry with paper towels.
2. 2
   Preheat oven to 160°C; score skin in crosshatch pattern using sharp knife, cutting through skin and first layer of fat but not into meat, spacing cuts 2cm apart.
3. 3
   Combine salt, black pepper, oregano, cumin, coriander, and Aleppo pepper in small bowl; rub mixture all over meat side of pernil, working firmly into surface.
4. 4
   Using small sharp knife, make incisions all over meat side and insert garlic slices into each cut; transfer pernil skin-side up to large roasting pan, scatter bay leaves and onion around base, and pour vinegar and olive oil over skin.
5. 5
   Add stock to bottom of pan, being careful not to wet skin; cover pan tightly with foil and roast 3 hours at 160°C, approximately 30 minutes per kg.
6. 6
   Remove foil, increase oven temperature to 200°C, add carrots to pan around pernil, and continue roasting uncovered 60 minutes until skin is crackling and crispy and internal temperature reaches 71°C at thickest part.
7. 7
   Remove from oven and rest on carving board for 20 minutes, loosely tented with foil; reserve pan juices for gravy.
8. 8
   Carve meat from bone in thin slices, keeping crackling attached; transfer to serving platter with roasted vegetables and serve with reserved pan juices.