One 5- to 6-pound leg or
-shoulder of pork
6    Cloves garlic
1 ts Dried oregano
1 tb Salt
1/2 ts Ground cumin
Freshly ground black pepper
-to taste
1/2 c  Seville (sour) orange juice
-or 1/4 cup sweet orange
-juice

combined with 1/8 cup each fresh lime and lemon juice 1/2 cup dry sherry 2
large onions, thickly sliced 1. The night before serving, remove any excess
fat from the leg of pork and pierce the meat all over with the tip of a
knife. In a mortar, combine the garlic, oregano, salt, and cumin, and mash
into a paste. Place the pork in a nonreactive pan and rub it well with the
paste, sprinkle liberally with pepper, add the orange juice, sherry, and
onions, cover with plastic wrap, and refrigerate overnight, turning the
meat several times. 2. About 4 1/2 hours before serving, preheat the oven
to 350 degrees. Remove the meat from the marinade, pat it dry, and reserve
the marinade. Place the pork in an aluminum-foil-lined roasting pan. Roast
1 hour, turning the roast to brown on all sides. Insert a meat thermometer,
making sure it doesnt touch bone. Lower the oven temperature to 325
degrees, pour the reserved marinade over it, cover loosely with aluminum
foil, and cook another 3 hours or so, turning the meat once and basting
frequently with pan juices, until the meat reaches an internal temperature
of 180 degrees. Remove the foil during the last 30 minutes of roasting,
adding sherry if the meat becomes dry. 3. When it is done, remove the leg
of pork to a serving platter and allow it to stand, covered with the foil,
15 minutes before carving. Serve with Mojo Criollo (Creole Garlic Sauce).
Makes 8 servings PIERNA DE PUERCO ASADA Roast Leg of Pork Creole