This a traditional Cuban dish. It is probably the ONLY dish that when I cook it, I get really nostalgic. The minute I put it into the oven, I can smell every infused spice throughout the cooking process. Not only is this delicious, it is also one of the most economical cuts of meat money can buy. With left overs I can make awesome Cuban sandwiches, not to mention pulled pork sliders! Enjoy and let me know how yours turned out!
1THE NIGHT BEFORE:
For the Mojo: You will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
2Mix the mojo ingredients and let sit for 30 minutes.
3Prepare pork leg by piercing pork with a sharp knife. Place pork leg, fat side up in large pan. Pour Mojo over and around pork, cover in aluminum foil, and let sit in refrigerator overnight. Reserve some of the mojo for basting.
4DAY OF ROASTING:
Preheat oven to 450 degrees F.
5Place the pork in a large open roasting pan with all the Mojo juices. With a large spoon, pour the juices all over the pork.
6Place the pan in the oven and reduce the temperature to 225 degrees F.
7Check pork occasionally and pour Mojo on sides over the roast pork with spoon.
8Using a meat thermometer, check the internal temperature, when it reaches about 195 degrees F, remove the pork from the oven.The outer skin should be a golden brown and crunchy. Place pork in a large serving pan and cover with aluminum foil. Wait a few minutes to let cool down, then either slice or fork shred and serve. Enjoy!