Hispanic roasting is probably one of the most delicious recipes around the world. If you just can’t get enough of Hispanic roasting, here is another recipe you might want to check out, the Cuban Roaste Pork Leg or Pernil.
Ingredients you need include 1 tbsp. coarse salt, 12 garlic cloves, ½ cup Delicioso adobo, 6 sprigs fresh oregano leaves, 1 cup Mojo sauce, 4 juiced limes, 1 cups orange juice and 1 (14 to 16 pound) bone-in whole fresh pork leg.
Place garlic cloves on cutting board and slice in half lengthwise, then smash with the side of a knife. Sprinkle salt over the garlic and chop then smear garlic against the cutting board until it turns to a paste. Add oregano, chop into the garlic paste and blend. Put the paste in a big bowl, add adobo, Mojo, orange and lime juices. Place pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern, then pour marinade over the pork, making certain it gets into the incisions and penetrates into the meat. Cover and marinate in the fridge for at least four hours. Preheat oven to 450 degrees and roast pork for thirty minutes. Lower to 350 degrees and continue roasting until meat falls apart and an instant-read thermometer will reach 160 degrees when inserted to the thickest pork part. Baste with marinade every thirty minutes. Total roasting time is from five to five and a half hours.
Tags: Hispanic Roasting