Pierna de puerco asada (roast leg of pork cre
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Pierna de puerco asada (roast leg of pork cre
  Roast    Pork    Legs  
Last updated 6/12/2012 1:17:57 AM. Recipe ID 48574. Report a problem with this recipe.
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      Title: Pierna de puerco asada (roast leg of pork cre
 Categories: Pork
      Yield: 8 Servings
 
           One 5- to 6-pound leg or
           -shoulder of pork
      6 ea Cloves garlic
      1 ts Dried oregano
      1 tb Salt
    1/2 ts Ground cumin
           Freshly ground black pepper
           -to taste
    1/2 c  Seville (sour) orange juice
           -or 1/4 cup sweet orange
           -juice
 
  combined with 1/8 cup each fresh lime and lemon juice 1/2 cup dry
  sherry 2 large onions, thickly sliced 1. The night before serving,
  remove any excess fat from the leg of pork and pierce the meat all
  over with the tip of a knife. In a mortar, combine the garlic,
  oregano, salt, and cumin, and mash into a paste. Place the pork in a
  nonreactive pan and rub it well with the paste, sprinkle liberally
  with pepper, add the orange juice, sherry, and onions, cover with
  plastic wrap, and refrigerate overnight, turning the meat several
  times. 2. About 4 1/2 hours before serving, preheat the oven to 350
  degrees. Remove the meat from the marinade, pat it dry, and reserve
  the marinade. Place the pork in an aluminum-foil-lined roasting pan.
  Roast 1 hour, turning the roast to brown on all sides. Insert a meat
  thermometer, making sure it doesn't touch bone. Lower the oven
  temperature to 325 degrees, pour the reserved marinade over it, cover
  loosely with aluminum foil, and cook another 3 hours or so, turning
  the meat once and basting frequently with pan juices, until the meat
  reaches an internal temperature of 180 degrees. Remove the foil
  during the last 30 minutes of roasting, adding sherry if the meat
  becomes dry. 3. When it is done, remove the leg of pork to a serving
  platter and allow it to stand, covered with the foil, 15 minutes
  before carving. Serve with Mojo Criollo (Creole Garlic Sauce). Makes
  8 servings PIERNA DE PUERCO ASADA Roast Leg of Pork Creole
 




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Recipe ID 48574 (Apr 03, 2005)

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