In our house, Christmas Eve is a mix of Italian, Cuban and American foods, but the signature dish has to be the Cuban-style citrus-marinated roast pork.
It is a family affair to cook the roast pork since we start preparing it the night before after a trip to Union City, New Jersey to pick up some Cuban staples and the pork leg.
I used to feed anywhere from 15 to 25 people on Christmas Eve, but now my daughter has taken over the tradition. We’re expecting about 19 people for this year’s festivities and I can’t wait to share the night with family and friends. For that many people, we need a really really big pork leg (pork shoulder/picnic ham/pernil). We normally get a piece of pork that weighs around 25 pounds, but you can buy a much smaller piece and adjust the cooking times (more on that later).
Ingredients:
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10-15 navel oranges
10 lemons
10 limes
6-8 Seville (aka Sour) Oranges
6 pink grapefruit
10-20 cloves of finely chopped garlic
Ground cumin
bay leaves
Pork leg/shoulder/picnic ham
Directions:
Juice all the above citrus into a large pot. We use one of those large buckets in which your grocery store deli get its potato salad, etc. Drop by and ask them for one! Ours is only used for the Christmas Eve pork.
The citrus mix should be sour, but with a strong hit of sweet (the navel oranges and grapefruit really help with that). You should have enough citrus juice to fully cover your piece of pork. Once you’ve tasted the sweet/sour mix, then add 3 to 4 bay leaves, about a half cup of garlic (less for a smaller piece of pork) and about 1/4 cup of cumin. Mix this all up.
Take your piece of pork and make multiple slits in it so that the marinade can penetrate into the meat. Place the pork leg in the citrus juice, cover and refrigerate. You’re probably wondering how I keep that big bucket cold? I put the bucket in a big cooler filled with ice.
In the morning (around 6 a.m. or so) pre-heat the oven to 425. Remove the pork from the citrus and place it in a large roasting dish. Keep some of the citrus juice, bay leaves and garlic for use as a marinade. Discard the rest. Ladle about 1 to 2 cups over the pork and then stick the pork into the oven for one hour at 425. For a smaller piece of pork, cut down this initial high temp roast accordingly. For ten pounds make it around 30 minutes, anything smaller than that no more than about 15 minutes.
Do not baste the pork during this high heat roast.
When the high heat roast time is up, baste the pork and lower the oven temp to 325. Then cook until the meat pulls away from the bone in the leg and is starting to fall off. Marinate every half an hour or so during the cooking process. For a 25 pound pork leg, I will cook it for about 8 to 9 hours. The pork will turn this beautiful mahogany brown and just melt in your mouth.
For smaller pieces of pork, adjust the cooking times. A 10 pound picnic ham may take only about 4 or so hours. The key is to keep basting and cooking at a low temp to keep the meat juicy.
If the pork begins to brown too much, just cover with aluminum and keep on cooking until the meat is fork tender.
Hope you enjoyed this recipe! If you try it yourself, let me know how it goes!
