Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 5 or 6-lb. leg of pork
-(fresh ham)
3 tb Minced fresh garlic
pn Ground bay leaves
Big pinch ground oregano
Big pinch ground cumin
1 tb Olive oil
1/4 c Sour orange juice (or equal
-parts orange lime juice)
1/4 c White wine or dry sherry
Fresh ground black pepper
-to taste
2 lg Onions, sliced
4 ea Or 5 potatoes, peeled and
-quartered can be placed
-around roast during the

last 1 1/2 hour of cooking - makes great browned potatoes! Trim
excess fat from roast and stick it all over with the tip of a knife.
Mash the garlic into a paste, then mash in the ground bay leaf,
oregano, cumin olive oil. Rub this all over the roast. Place roast
in a big pan or dish (not aluminum), then sprinkle with pepper and
douse with sour orange juice and wine. Scatter the onions over the
roast, then wrap entire roast in plastic and refrigerate. Marinate at
least one hour or overnight (longer is better). Turn the roast
several times in the marinade. Heat oven to 350. Put the meat in a
roasting pan (not aluminum), save the marinade, and place in the
oven. Cook for an hour, fat side down. Turn roast fat side up, add
marinade and onions, and reduce heat to 325; tent loosely with foil
if needed. Baste frequently with the pan juices and continue cooking
until done (30-35 min. to the pound++150 minimum; 180 very well
done). Add water or wine if drippings begin to smoke or burn. Let sit
before carving. Serve with Mojo Criollo. Makes fabulous gravy! Cuban
Roast Pork (Lechon Asado)

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