pernil (cuban roasted pork leg)

Serves 
10
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
Juice of 4 limes
1 (14 to 16 pound) bone-in whole fresh pork leg,

instructions
1 
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.
2 
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.
3 
Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking. Preheat the oven to 450ºF.
4 
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.
5 
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.