Ingredients
- 10 lb Pierna or pernil pork shoulder/leg
- 3-4 cups of cuban mojo
- 1 tablespoon Sea salt
Instructions
- Remove the pork shoulder/leg from wrapping and dry it off with a paper towel.
- Using a flavor injector, inject the mojo into all parts of the pork until all of it is injected. Any leftover remnants of mojo can be rubbed on top of the pork. (If you do not have a flavor injector, make deep cuts with a thin long knife all over the meat and pour the marinade over and into the cuts). Rub the sea salt on the pork.
- Place the pork in the fridge overnight to allow it to marinate.
- Before cooking, pre-heat your oven to 275°F.
- When you are ready to cook your pork, remove from the fridge and place it on a roasting rack with skin side up. Cover with non-stick aluminum foil if you are not using an oven cooking bag. Cook in the oven for ~6-61/2 hours or until the internal temperature is 145°F.
- In the last 10 minutes of cooking, remove the aluminum foil or pop the oven bag, place your oven on broil and broil the the skin of the pig until it is crispy. (For real crispy skin, dissolve 1-2 tablespoons of salt in a cup of water, and brush it on the skin.) Keep a close eye during this part to avoid burning the skin.
- Remove from the oven and place on a cutting board. Carve/shred away and enjoy!
Notes
I like to use the Reynold's Oven Bags to marinate the pork in overnight. I typically cook the pork inside of the bag as well or remove it in the morning.
I think the perfect time to cook your lechon is about 4 hours for a 5 lb Lechon and 30 minutes for every pound after that. So for example, a 10 pound pork shoulder would take about 6-6 1/2 hours to make. Just keep a close eye on it as it gets close to the end because you don't want to over cook the pork an
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