Pernil Asado

Pernil Asado

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

Prep Time

20

Minutes

Total Time

7:20

Hrs:Mins

Makes

20 to 25

servings

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.
Makes 20 to 25 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ancho chile powder can be found at most grocery stores. It has a rich pungent flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 165mg;
  • Sodium 840mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 57g;
Percent Daily Value*:
    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.