Ingredients
- 2 kg pork leg with skin
- 1 head garlic
- 1 red onion
- 1 tablespoon cumin
- 200 ml beer
- 2 tablespoons annatto oil
- 1 tablespoon oregano
- Salt and pepper to taste
Step-by-step
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- Put the garlic, onion, cumin, oregano, salt and pepper in the mixing bowl and blend 15 sec/speed 8.
- Add the beer and annatto and mix 10 sec/speed 4 to make the marinade.
- Rub the pork leg with the marinade and let it marinate, refrigerated, at least 12 hours.
- Bake the leg at 160°C for 3 hours, basting with its juices every 30 minutes.
- Raise to 200°C for the last 20 minutes to crisp the skin.
- Serve shredded with llapingachos, hominy, pickled onion and lime.
Tips
- A long marinade is essential for a deep flavor.
- Prick the skin to get a crispy crust.
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