Ingredients
8 pounds Pork Leg - Bone in
1 head Garlic
1 teaspoon Dried Oregano
1 teaspoon Dried Ground Cumin
1 Onion
3/4 cup Sour Orange Juice*
1/2 teaspoon Black ground Pepper
2 tablespoons Kosher Salt
Preparation
*Note: Sour Oranges are a special fruit you can get from many Hispanic markets or some produce sections. If you can’t mix 1/2 orange juice with 1/2 lemon juice or look for Goya naranja agria
Perforate Pork leg several times with a sharp knife to the bone, set aside in a sufficiently large roasting pan.
Pound the garlic to remove all the cloves and mince it.
In a bowl add minced garlic, salt, pepper, oregano, cumin and sour orange juice. Mix together.
Push the mixture of garlic and spices into the perforations in the pork and pour the reamainder over the pork.
Peel and slice the onion and cover the pork leg with the slices.
Cover the pork with foil or cling wrap and allow to sit in refrigerator for a minimum of 12 hours, overnight or longer.
All above can be done a day ahead.
Preheat oven to 325F and bake pork on a center rack for 4 hours or until internal temperature is 170 degrees.
