Pierna Asada a La Criolla Cuban Pork Roast
Transform your dinner table into a vibrant Cuban feast with *Pierna Asada a La Criolla*, a succulent and flavor-packed roasted pork leg that embodies the rich culinary traditions of Cuba. This showstopping dish features a bone-in pork leg marinated overnight in a zesty blend of fresh orange and lime juices, dry white wine, and aromatic spices like garlic, oregano, and cumin. Slow-roasted to perfection, the pork develops a tender, juicy interior and a beautifully caramelized crust. Infused with citrusy acidity and earthy warmth, this dish pairs effortlessly with classic Cuban sides like fluffy white rice, savory black beans, and crispy fried plantains. Whether you’re preparing a festive holiday meal or a special weekend gathering, this Cuban pork roast is sure to impress and transport your taste buds to the tropics.
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Recipe Information
Ingredients
- 1 piece Bone-in pork leg (about 8-10 lbs)
- 8 cloves Garlic cloves, minced
- 1 cup Fresh orange juice
- 0.5 cup Fresh lime juice
- 0.5 cup Dry white wine
- 0.25 cup Olive oil
- 1 large Onion, thinly sliced
- 2 teaspoons Oregano, dried
- 1 teaspoon Cumin, ground
- 2 leaves Bay leaves
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Rinse the pork leg under cold water and pat it dry with paper towels. Using a sharp knife, make small, deep slits all over the pork leg.
In a large bowl, combine the minced garlic, orange juice, lime juice, white wine, olive oil, sliced onion, oregano, cumin, salt, and black pepper. Mix well to create a marinade.
Place the pork leg in a large roasting pan or deep dish. Pour the marinade over the pork, making sure to coat it thoroughly. Use your hands to work the marinade into the slits for maximum flavor.
Tuck the bay leaves into the marinade and cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 12 hours or overnight, turning the pork occasionally to ensure even marination.
Preheat your oven to 325°F (165°C). Remove the pork from the refrigerator and allow it to come to room temperature for about 30 minutes.
Transfer the pork leg to a roasting rack set over the roasting pan. Pour the marinade and onions into the bottom of the pan to create a flavorful base.
Cover the pork leg with aluminum foil and roast it in the oven for 5 hours, basting it occasionally with the pan juices.
Remove the foil during the last hour of cooking to allow the pork to brown and develop a crispy outer crust. Use a meat thermometer to ensure the internal temperature reaches 185°F (85°C).
Once fully cooked, remove the pork from the oven and let it rest for 15-20 minutes before carving.
Garnish with freshly chopped parsley and serve with rice, black beans, and fried plantains for a complete Cuban meal experience.
Nutrition Facts
Calories |
10615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 738.3 g | 947% | |
| Saturated Fat | 258.3 g | 1292% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 3175 mg | 1058% | |
| Sodium | 17132 mg | 745% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 30.3 g | ||
| Protein | 868.6 g | 1737% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 13358 mg | 284% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
