Pernil Asado

Make this delicious Latin pork roast with spicy rub – a wonderful dinner treat for any occasion.

  • Prep Time 20 min
  • Total Time 7 hr 20 min
  • Servings 20

Ingredients

1
whole bone-in skinless pork shank (16 to 18 lb)
1
medium red onion, cut into thin wedges

Rub

6
tablespoons ground cumin
6
tablespoons all-purpose Peruvian seasoning (aji peruano) or ancho chile powder
1 1/2
tablespoons salt
10
cloves garlic, peeled, crushed
2/3
cup fresh lime juice
  • 1 Heat oven to 325°F. Using long narrow knife, cut about twelve 2-inch deep slits in pork. Place onion wedge in each slit.
  • 2 In medium bowl, mix rub ingredients to form a paste. Using hands, rub entire pork shank with paste, working rub into meat. Place pork on large rack in roasting pan.
  • 3 Bake 6 1/2 to 7 hours, basting with pan juices after 2 hours, every 30 minutes, until meat reaches internal temperature of 145°F. Let stand about 20 minutes before cutting into thin slices.

Expert Tips

Ancho chile powder can be found at most grocery stores. It has a rich pungent flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
165mg
165%;
Sodium
840mg
840%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
57g
57%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
4%;
Iron
20%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.