Brazilian Cachaça-Marinated Pork Leg (Pernil)

Name: Brazilian Cachaça-Marinated Pork Leg (Pernil)
Prep time: 45 min
Total time: 45 min
Yield: 14 servings
Cuisine: Brésilienne
Ingredients: 1 pork leg, about 5 kg (11 lbs); 150 g (5 oz) coarse salt; 1½ cups minced garlic; 1 cup grated onion; 1½ cups cachaça (or white rum); 1 tablespoon honey; Juice of 1 orange; 5 malagueta chili peppers with their liquid; 3 monkey peppers (or whole allspice berries); 3 bay leaves; 2 medium pineapple slices

By Marie Lefebvre · Updated October 20, 2026

A spectacular Brazilian pork leg injected and marinated for 20 hours in a bold blend of cachaça, honey, orange juice, and fiery malagueta peppers, then slow-roasted to juicy perfection. This festive centerpiece feeds a crowd with deep, exotic flavors that will impress every guest at the table. The ultimate showpiece for celebrations and family feasts.

Prep⏱️ 45 min

Servings👥 14 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

14 servings

1 pork leg, about 5 kg (11 lbs)
150 g (5 oz) coarse salt
1½ cups minced garlic
1 cup grated onion
1½ cups cachaça (or white rum)
1 tablespoon honey
Juice of 1 orange
5 malagueta chili peppers with their liquid
3 monkey peppers (or whole allspice berries)
3 bay leaves
2 medium pineapple slices

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Wash the pork leg and pierce it all over with a thick knife. Place in a large deep container.
2
Blend the salt, garlic, grated onion, honey, orange juice, cachaça, and chili peppers until you have a smooth marinade.
3
Pour into a bowl, add the malagueta peppers whole and crush them lightly with a spoon to release their flavor.
4
Grind the monkey peppers, stir into the marinade and combine well.
5
Fill a meat injector with the marinade. Press the tip against the bone and inject slowly, working upward to infuse the entire cut.
6
Pound 8 garlic cloves with 3 tablespoons of salt and 2 malagueta peppers. Rub this paste all over the surface of the pork leg.
7
Place the bay leaves and pineapple slices over the meat. Cover and marinate for 20 hours in a cool, well-ventilated spot.
8
Grease a roasting pan with lard and butter. Place the pork leg inside and cover tightly with aluminum foil.
9
Roast in the oven, basting with the marinade and turning the meat every 30 minutes until fully cooked and golden.

💡 Chef's Tip

A meat injector is key to getting flavor all the way to the bone. Without one, make deep incisions throughout and extend the marinade to 24 hours. The pineapple's bromelain enzyme naturally tenderizes the pork during the long rest.