Hornado | FoodieAtlas

Ingredients

1 whole pork leg (about 4-5 lbs or 1.8-2.3 kg)
6 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons paprika
1 tablespoon annatto (achiote) powder
2 tablespoons vegetable oil
2 tablespoons vinegar
1 tablespoon soy sauce
1 tablespoon oregano
1 teaspoon black pepper
1 teaspoon salt
1 large onion, chopped
1 bell pepper, chopped
1 cup beer or water
1/2 cup orange juice
1/2 cup lime juice

Instructions

Prepare the Marinade

In a bowl, combine the minced garlic, ground cumin, paprika, annatto powder, vegetable oil, vinegar, soy sauce, oregano, black pepper, and salt. Mix well to create a paste.

Marinate the Pork

Rub the marinade all over the pork leg, ensuring it is well-coated. Cover and refrigerate for at least 4 hours or overnight for best results.

Preheat the Oven

Preheat your oven to 325°F (165°C).

Roast the Pork

Place the marinated pork leg in a roasting pan.

Arrange the chopped onion and bell pepper around the pork.

Pour the beer or water, orange juice, and lime juice into the pan.

Roast the Pork

Cover the roasting pan with aluminum foil.

Roast in the preheated oven for about 3 to 4 hours, or until the pork is tender and the internal temperature reaches 160°F (71°C).

Crisp the Skin

Remove the foil and increase the oven temperature to 400°F (200°C).

Roast the pork for an additional 20-30 minutes, or until the skin is crispy and golden brown.

Rest and Serve

Let the pork rest for 15 minutes before carving.