Pernil: roasted pork leg

Ingredients:

Meat

• 12 cloves of garlic
• 1 tbsp coarse salt
• 6 fresh sprigs oregano, leaves only
• 0.5 cup adobo seasoning
• 1 cup store-bought mojo sauce
• 2 cups of orange juice
• Juice of 4 limes
• 1 pork leg on the bone weighing 6.5–7.5 kg.

Adobo seasoning

• 1 tbsp lemon pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder or flakes
• 1 tbsp. l. dried oregano
• 1 tbsp dried parsley flakes
• 1 tbsp annatto powder
• 0.5 tbsp cumin
• 1 tbsp. salt

Preparation:

1. Place the garlic cloves on a cutting board. Cut them in half lengthwise, then crush them with the blade of a chef's knife. Sprinkle with salt. Crush and rub the garlic on the cutting board until it forms a paste. You can also do this with a mortar and pestle (crush the garlic halves before placing them in the mortar).
2. Add the oregano, rub it into the garlic paste, and stir. Place the garlic paste in a large bowl. Add the adobo, mojo, orange, and lime juice. Mix well.
3. Place the pork in a baking dish and make horizontal slashes across the surface of the meat with a sharp knife. Pour the marinade over the pork, making sure it gets into the slashes and coats the meat. Cover and marinate in the refrigerator for at least 4 hours or up to the next day, turning once or twice.
4. Preheat oven to 230°C. Uncover the pork and let it rest at room temperature for 30 minutes before roasting.
5. Roast the pork for 30 minutes. Reduce the oven temperature to 350°F (175°C) and continue roasting until the meat begins to fall off the bone and the internal temperature of the ham at the thickest point reaches 160°F (71°C). Baste with the marinade every 30 minutes. The total roasting time is approximately 5 to 5.5 hours.
6. Remove the ham from the oven and let it rest at room temperature for 20–30 minutes, loosely covered with foil. Then slice.
7. Adobo seasoning:
   Yield: about 0.5 cups
   
   Combine all measured ingredients in a small glass jar with a lid and shake. Store in a cool, dry place for up to 2 weeks. This adobo seasoning is used in many Latin American recipes. You can make a large batch, store it in a tightly sealed container, and use it as a flavor enhancer in your favorite dishes.