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Ingredientes
- 10 x sour orange, juice of
- 1 x salt and pepper
- 1 bn fresh thyme
- 1 1/2 Tbsp. dry oregano
- 6 x garlic, cloves, crushed
- 8 lb boneless pork, leg, butterfly cut, skinless with some fat Adobo
- 6 x dry ancho chili, roasted, then, soaked in warm water
- 2 x Guajillo pepper, roasted, then, soaked in warm water
- 2 Tbsp. grnd cinnamon
- 1/2 tsp grnd cloves
- 4 x garlic, cloves, minced
- 3 Tbsp. dry oregano
- 1 x salt and pepper, to taste
- 1/4 c. cider vinegar
- 4 lrg whole ripe tomato, minced
- 1 sm onion, minced
Direcciones
- Preheat oven to 375 degrees F.If you cannot find sour oranges, mix the juice of 10 grapefruits, 6 limes and 1/4 c. of cider vinegar and use this mix instead.
- Mix together all marinade ingredients. Adjust seasonings.
- Rub this mix all over pork leg. Place the leg in a pan not much bigger than itself and pour the marinade over it making sure the entire leg is covered.
- Add in a little water if there isn't sufficient liquid to fully cover leg. Let marinate for 8 hrs or possibly over night.
- Adobo:Roast the peppers in the oven till you can smell them. Reconstitute in boiling water then remove seeds and the veins.
- Save water.
- Puree all Adobo ingredients in blender to get a paste consistency. Add in some of the reserved water if it needs to be thinner.
- Add in more tomatoes for a less spicy Adobo. Adjust seasonings.
- Take pork leg out of the marinade. Reserve marinade.
- Wash and dry the leg of pork then spread Adobo all over it.
- Tightly roll up and tie the leg with butcher twine. Place on an oiled roasting pan open side down.
- Bake for 11/2 to 2 hrs. Baste gently with the left over marinade (without removing Adobo) every 15 to 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 12 servings | |
| Calories 408 | |
| Calories from Fat 146 | 36% |
| Total Fat 16.29g | 20% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 114mg | 5% |
| Potassium 1387mg | 40% |
| Total Carbs 10.15g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.79g | 1% |
| Protein 53.41g | 85% |
