PERNIL AL HORNO

Pernil al Horno image

Provided by Food Network

Time 22h45m

Yield 30 servings

Number Of Ingredients 13

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One 16- to 20-pound pork leg with skin
1 cup white cooking wine
1 cup Worcestershire sauce
1/4 cup yellow mustard
2 tablespoons kosher salt
1 cup minced garlic
2 onions, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
4 rosemary stalks, leaves chopped
2 bay leaves
4 1/2 cups chicken stock
2 1/4 cups white cooking wine

Steps:

For the pork and liquid mix: Begin by taking a chef's knife to slice and pull back the skin of the pork leg. Then whisk the wine, Worcestershire, mustard and salt in a bowl until blended. Using a kitchen syringe, inject the liquid mixture around the bone, leaving 1/3 cup to add with the chopped mix.
For the chopped mix: Whisk the garlic, onions, bell peppers, rosemary and bay leaves with the leftover liquid mix. Then take a paring knife to make small cuts intermittently on the leg. Once you have completed 20 to 25 holes (depending upon the size of the leg), stuff each hole with the chopped mix. Place the skin back over the leg and then transfer to a deep dish to marinate in the fridge for a minimum of 12 hours.
Preheat the oven to 350 degrees F.
For the cooking liquid: Add the chicken stock and wine to the pork in a deep roasting pan. Cook 1 hour per every 2.2 pounds, 7 to 10 hours.