Post by marlaoh on Oct 27, 2004 8:29:27 GMT -6
Roast leg of Pork
1 5-6 pound leg or shoulder of pork
6 cloves of garlic
1 teaspoon dried oregano
1 tablespoon kosher salt
1/2 teaspoon ground cumin
1/4 cup Spanish olive oil
Freshly ground pepper to taste
1/4 cup orange juice
1/8 cup fresh lime juice
1/8 cup fresh lemon juice
1/2 cup dry sherry
2 large onions, coarsely chopped
The day before serving, remove excess fat and pierce meat all over with
tip of knife. Put in glass bowl.
In a food processor, combine garlic, oregano, salt, cumin and oil.
Blend about 15 seconds, rub paste on pork. Sprinkle with pepper.
Pour juices, sherry and onions over pork. Cover and refrigerate
overnight, turning meat several times.
About 4 1/2 hours before serving, preheat oven to 350 degrees. Remove
pork from marinade, pat dry and reserve marinade.
Roast 1 hour in foil-lined pan, turning to brown on all sides, lower
temperature to 325, pour reserved marinade over pork, cover loosely with
foil and cook another 3 hours or so, basting frequently with pan juices
and turning the roast once. Remove foil during final 30 minutes of
cooking, add more sherry if meat looks dry. Roast is done when the meat
reaches an internal temperature of 180 degrees.
Remove meat to a serving platter and allow to stand, covered with foil,
for about 15 minutes before carving. Makes about 6 to 8 servings.,
enjoy,
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1 5-6 pound leg or shoulder of pork
6 cloves of garlic
1 teaspoon dried oregano
1 tablespoon kosher salt
1/2 teaspoon ground cumin
1/4 cup Spanish olive oil
Freshly ground pepper to taste
1/4 cup orange juice
1/8 cup fresh lime juice
1/8 cup fresh lemon juice
1/2 cup dry sherry
2 large onions, coarsely chopped
The day before serving, remove excess fat and pierce meat all over with
tip of knife. Put in glass bowl.
In a food processor, combine garlic, oregano, salt, cumin and oil.
Blend about 15 seconds, rub paste on pork. Sprinkle with pepper.
Pour juices, sherry and onions over pork. Cover and refrigerate
overnight, turning meat several times.
About 4 1/2 hours before serving, preheat oven to 350 degrees. Remove
pork from marinade, pat dry and reserve marinade.
Roast 1 hour in foil-lined pan, turning to brown on all sides, lower
temperature to 325, pour reserved marinade over pork, cover loosely with
foil and cook another 3 hours or so, basting frequently with pan juices
and turning the roast once. Remove foil during final 30 minutes of
cooking, add more sherry if meat looks dry. Roast is done when the meat
reaches an internal temperature of 180 degrees.
Remove meat to a serving platter and allow to stand, covered with foil,
for about 15 minutes before carving. Makes about 6 to 8 servings.,
enjoy,
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