Cuban-Style Leg Of Pork
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
59
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Orange Juice (sour)1 cup
Kosher Salt2 tbsps
Olive Oil1 tsp
Ground Cumin1 tsp
Oregano (dried)1 tsp
Black Pepper1 tsp
SaltDirections:
1
With a sharp, thin knife, remove the skin from the pork leg, leaving the fat intact
2
Stab the pork leg deeply in an X fashion every couple inches on all sides
3
Put the garlic in the bowl of a food processor fitted with a metal blade
4
In a medium bowl, mix together the orange juice, salt, olive oil, cumin, oregano, and pepper
5
Pour the mixture over the garlic
6
Process on high for about 20 seconds, until the mixture is well blended
7
Transfer the paste mixture to a small bowl
8
Rub the paste mixture all over the leg, shoving it deeply into all of the holes
9
Put the leg in a large plastic bag and toss in the onion, spreading it evenly around the leg
10
Seal the bag and refrigerate for at least 12 hours and preferably 24
11
Prepare your cooker to cook indirect at 235 degrees F using mild pecan wood for smoke flavor
12
Take the pork leg out of the bag and place it, fat-side up, in an aluminum foil pan
13
Place the pan in the cooker for 2 hours
14
Flip the leg over and cook for 2 hours more
15
Meanwhile, make the mojo: Heat the olive oil in a small saucepan over medium heat
16
Add the garlic and cook, stirring often, for 2 minutes
17
Add the salt, pepper, cumin, and oregano and cook for 3 minutes, stirring often
18
Add the orange juice and stir well
19
Remove from the heat and set aside
20
Flip the leg again and baste with half of the mojo
21
Cook for 30 minutes
22
Flip the leg and baste with the remaining mojo
23
Cook for 30 minutes
24
Flip the leg again and cover the pan with aluminum foil
25
Continue cooking until the internal temperature of the meat reaches 195 degrees F, about 3 to 4 hours more
26
Remove the pan and transfer the leg to a platter
27
Tent it loosely with foil and let it rest for 15 minutes
28
Transfer the liquid from the pan to a bowl or large pitcher
29
Let it rest, then skim off as much grease as possible
30
Pull the roast off of the bones in chunks and transfer them to a platter, discarding all the bones and fat
31
Serve with the mojo on the side as a sauce