Smoked Pernil
Pernil is a typical Puerto Rican pork leg traditionally deeply marinated with sofrito and spices and slow cooked. The smoked version adds a deep, smoky dimension to the classic recipe, while the long cooking time makes the meat incredibly tender. The crispy skin and flavorful, juicy meat make this dish a true feast.
Ingredients(for 1 kg)
Instructions
Sofrito paste and marinating
45 minutes + 24-48 hoursBlend garlic, salt, oregano, pepper, sazon, olive oil, and white wine vinegar into a smooth paste. Wash the pork leg and pat dry. Use a narrow knife to pierce deep pockets into the meat and fill them with the paste. Generously rub the entire surface. Marinate covered in the refrigerator for 24-48 hours.
Smoking
8-10 hoursPreheat the smoker with apple wood and cherry wood to 120-140 °C. Place the pork leg skin-side up on the grate. Smoke at a constant temperature. After 4 hours check the core temperature and add fresh smoking wood every 90 minutes. Baste the meat with the dripping juices every 2 hours.
Skin blistering and finishing
20-30 minutesWhen the core temperature reaches 82-85 °C, increase the smoker temperature to 175-185 °C. Brush the skin with lightly salted water and continue smoking until the skin blisters, turns golden brown, and the core temperature reaches 88-93 °C.
Resting and serving
30-45 minutesRemove the pernil from the smoker and let it rest uncovered for 30-45 minutes so the crust stays crispy and the juices redistribute. Use tongs or your hands to pull the meat from the bone and serve with the broken crackling.
Pro Tip
For the authentic pernil skin, place the leg skin-side up in the smoker at maximum heat (180 °C) for the last 20 minutes and let the skin blister. The skin must form bubbles and become crispy.
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