Cuban Roasted Pork Leg Recipe

Total Time: 6 hr 45 min

Prep: 25 min

Inactive: 50 min

Cook: 5 hr 30 min

Yield: 10 servings

Level: Intermediate

Ingredients

  • 12 garlic cloves
  • 1 tablespoon coarse salt
  • 6 sprigs fresh oregano leaves
  • 1/2 cup Delicioso Adobo, recipe follows
  • 1 cup store-bought Mojo sauce
  • 2 cups orange juice
  • 4 limes, juiced
  • 1 (14 to 16-pound) bone-in whole fresh pork leg

Delicioso Adobo:

  • 1 tablespoon lemon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder or flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon achiote powder
  • 1/2 tablespoon ground cumin
  • 1 tablespoon salt

Directions

  • Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef’s knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine.
  • Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
  • Preheat the oven to 450 degrees F.
  • Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
  • Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
  • Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.

Delicioso Adobo:

Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

Yield: about 1/2 cup