1 (10 to 12 pounds) pork leg or shoulder with bone-in (I prefer without bone)
1 large white onion, diced
8 scallions, chopped
10 cloves garlic, crushed
3 tablespoons ground cumin
1 tablespoon achiote powder
1 ½ teaspoon dried oregano
2 tablespoons white vinegar
6 cups dark beer
Kosher salt |freshly ground black pepper, to taste
Let’s make this happen:
- Place pork in a large roasting pan that fits in the fridge and your oven.
- To make the marinade: Place all ingredients in the blender or food processor. Process until well combined.
- Make deep incisions on both sides of pork and rub the marinade all over the pork. Cover pan with plastic wrap and let marinate for 24 hours in the fridge.
- Pour the beer and ground achiote over the pork leg and let it marinate for another 24 hours, turning the pork every 8 hours. When ready to cook, remove from refrigerator and let sit at room temperature for 30 minutes.
- Place the oven rack in the lowest position and preheat the oven to 325F. Cover roasting pan tightly with foil and roast for about 5 to 7 hours or until tender. To keep the pork from drying out you will need to bathe the pork with the pan sauces, using a soup ladle, about every 20 minutes.
- When the pork is tender remove foil from pan and let broil about 5 to 7 minutes or until skin is crisp and crackling.
Serve with: Puerto Rican Rice and Pigeon Peas (Arroz Con Gandules) and or salad; read blog for recipes.