Pernil de Cerdo Cubano

Step 1

Mince 12 garlic cloves. Combine with orange juice, lime juice, olive oil, oregano, cumin, and 1 teaspoon salt.

Step 2

Whisk marinade until well combined and the garlic is distributed evenly.

Step 3

Using a sharp knife, score the pork skin in a crosshatch pattern, cutting 1/8 inch deep without piercing meat.

Step 4

Make slits all over the meat side of the leg and rub the mojo marinade deep into slits, over skin, and under any loose skin.

Step 5

Transfer pork to a large roasting pan, skin-side up. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.

Step 6

Remove pork from refrigerator 1 hour before roasting to bring to room temperature.

Step 7

Preheat oven to 350°F. Add water to the roasting pan around (not over) the pork.

Step 8

Season skin generously with salt and black pepper. Roast uncovered for 4–5 hours, basting with pan juices every 45 minutes.

Step 9

After 4 hours, increase oven temperature to 425°F and roast 30–45 minutes more until skin crackles and browns deeply.

Step 10

Check doneness: thickest part of thigh (not touching bone) should read 190°F on a meat thermometer.

Step 11

Remove from oven and rest 20 minutes before carving. Crispy skin should shatter when pressed.

Step 12

Carve pork into slices and chunks, keeping crispy skin attached to portions where possible.

Step 13

Arrange on a platter. Drizzle with pan juices, scatter cilantro, and serve with lime wedges.