Roasted Pork Leg with Crispy Skin, Traditional Cuban Recipe.

 

Roasted Pork Leg: A Classic Cuban Dish for Big Celebrations

The oven-roasted pork leg is one of the most beloved recipes in Cuban cuisine. With its juicy meat and golden, crispy skin, it becomes the centerpiece of family gatherings and special occasions.

🐖 Ingredients You’ll Need:

  • 1 pork leg (about 12 pounds) — a pork shoulder can also be used
  • 12 large garlic cloves
  • 1 cup of sour orange juice (preferably fresh)
  • 4 tablespoons of salt
  • 1 teaspoon of ground black pepper
  • 2 tablespoons of dried oregano
  • 2 teaspoons of ground cumin

 

 

🧄 How to Prepare the Marinade:

Crush the garlic cloves in a mortar with a pinch of salt to prevent them from jumping out. Once you form a paste, add the remaining ingredients and mix well until you get a thick and fragrant seasoning.

🧴 Marinating and Preparing the Pork Leg:

Carefully dry the skin with paper towels. Place the pork leg skin side down and make deep cuts into the meat using a sharp knife, being careful not to pierce the skin. Fill those slits with the prepared marinade and rub it all over the meat.

Cover with plastic wrap and let it rest in the refrigerator for at least 12 hours.

🔥 Roasting and Cooking:

Remove the leg from the refrigerator and let it come to room temperature. Drain any excess liquid, dry the skin again, and place the pork on a baking tray with a rack, skin side up. Sprinkle a little salt on the surface and lightly wash it with water, which will remain at the bottom of the tray.

Preheat the oven to 325 °F (160 °C) and roast the leg covered with aluminum foil for 1 hour.

Increase the temperature to 350 °F (175 °C) and cook for 2 more hours. Then remove the foil, raise the temperature to 375 °F (190 °C), and roast for another hour to brown and crisp the skin.

Check that the internal temperature reaches 175 °F (80 °C). Remove from the oven, let it rest for 10 minutes, separate the skin, and slice the meat thinly. You can drizzle it with the juices from the tray for extra flavor.

ℹ️ Useful Information:

  • Servings: 10 generous portions
  • Prep time: 30 minutes
  • Marinating time: 12 hours
  • Cooking time: 4 hours
  • Resting time: 10 minutes
  • Category: Meats
  • Cuisine: Cuban

💡 Special Tip:

Serve this roast pork leg with yuca with mojo and congrí rice. Don’t forget to add a fresh seasonal salad and a piece of crispy skin to make this dish truly unforgettable.

Did you try making this Cuban classic? Tell us in the comments how it turned out, if you made any changes, or if you have a special tip you’d like to share.

🏷️ Tags: oven-roasted pork leg, Cuban recipe, pork, festive dish, Creole cuisine, sour orange, traditional marinade

For the Spanish recipe, visit: Pierna de Cerdo Asada: Un Clásico Cubano para Grandes Ocasiones.