Cuban-Style Leg of Pork
"This is a very popular dish in Florida, where Cuban and Spanish influence on the food abounds. The sour orange juice is really unique and the key to this dish. If it's not available to you locally, look around on the Internet. It may seem like you use a lot of salt here, but that is also a key to the authentic flavor. It's a simple prep--just make sure you get it marinating a day ahead of cooking. This dish should always be served with black beans and rice...."
INGREDIENTS
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1 fresh 8-pound pork picnic leg
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15 garlic cloves, coarsely chopped
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1/4 cup sour orange juice (or 3 tablespoons orange juice and 1 tablespoon lime juice)
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1/4 cup kosher salt
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2 tablespoons olive oil
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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1 teaspoon black pepper
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1 onion, thinly sliced
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2 tablespoons olive oil
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6 garlic cloves
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 cup sour orange juice (or 3/4 cup orange juice and 1/4 cup lime juice)
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