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Pernil Asado

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Betty Crocker Kitchens
Updated Sep 17, 2012
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Make this delicious Latin pork roast with spicy rub – a wonderful dinner treat for any occasion.

Pernil Asado

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

420 Calories
20g Total Fat
57g Protein
2g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
165mg
54%
Sodium
840mg
35%
Potassium
770mg
22%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
57g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
20%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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