pernil (cuban roasted pork leg)


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
Juice of 4 limes
1 (14 to 16 pound) bone-in whole fresh pork leg,

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.
Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking. Preheat the oven to 450ºF.
Roast the pork for 30 minutes. Lower the oven temperature to 350F. and continue to roast until the meat is falling apart and a meat thermometer reaches 160ºF 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 into slices.
Chica Tip 

Delicioso Adobo

Makes about ½ cup

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.

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

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.