Pernil Assado

Step 1

Remove pernil from refrigerator 2 hours before cooking to bring to room temperature.

Step 2

Pat the pork skin completely dry with paper towels — this is essential for crackle.

Step 3

Score the skin in a crosshatch pattern, cutting about 1/4 inch deep without piercing the meat.

Step 4

Combine minced garlic, salt, pepper, oregano, cumin, and paprika in a bowl, then mix in olive oil to form a paste.

Step 5

Rub the garlic mixture all over the pork, working it into the scored skin and covering all surfaces.

Step 6

Preheat oven to 450°F (230°C).

Step 7

Place quartered onions in a large roasting pan and add the wine, broth, and water.

Step 8

Set the rubbed pernil skin-side up on the onions in the pan.

Step 9

Roast at 450°F for 30 minutes to start skin crisping, then reduce heat to 325°F (165°C).

Step 10

Continue roasting for 6–7 hours (about 50 minutes per pound), basting every 45 minutes with pan juices.

Step 11

Add more broth or water if the pan dries out — you want 1–2 inches of liquid at all times.

Step 12

Pork is done when the internal temperature reaches 195–205°F (90–96°C) at the thickest part and the skin is golden and crackly.

Step 13

Remove pernil from oven and let rest for 20–30 minutes before carving.

Step 14

Strain the pan juices through a fine-mesh sieve, pressing the onions to extract liquid; skim excess fat and use as gravy.

Step 15

Transfer pernil to a serving platter, garnish with fresh cilantro, and serve with lime wedges for squeezing.