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Lechon Asado (Roast Pork)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LECHON ASADO (ROAST PORK)
 Categories: Pork
      Yield: 1 Servings
 
      1 ea 5 or 6-lb. leg of pork
           -(fresh ham)
      3 tb Minced fresh garlic
        pn Ground bay leaves
           Big pinch ground oregano
           Big pinch ground cumin
      1 tb Olive oil
    1/4 c  Sour orange juice (or equal
           -parts orange & lime juice)
    1/4 c  White wine or dry sherry
           Fresh ground black pepper
           -to taste
      2 lg Onions, sliced
      4 ea Or 5 potatoes, peeled and
           -quartered can be placed
           -around roast during the
 
  last 1 1/2 hour of cooking - makes great browned potatoes! Trim
  excess fat from roast and stick it all over with the tip of a knife.
  Mash the garlic into a paste, then mash in the ground bay leaf,
  oregano, cumin & olive oil. Rub this all over the roast.  Place roast
  in a big pan or dish (not aluminum), then sprinkle with pepper and
  douse with sour orange juice and wine.   Scatter the onions over the
  roast, then wrap entire roast in plastic and refrigerate. Marinate at
  least one hour or overnight (longer is better).  Turn the roast
  several times in the marinade. Heat oven to 350. Put the meat in a
  roasting pan (not aluminum), save the marinade, and place in the
  oven.   Cook for an hour, fat side down. Turn roast fat side up, add
  marinade and onions, and reduce heat to 325; tent loosely with foil
  if needed. Baste frequently with the pan juices and continue cooking
  until done (30-35 min. to the pound++150 minimum; 180 very well
  done). Add water or wine if drippings begin to smoke or burn. Let sit
  before carving. Serve with Mojo Criollo.  Makes fabulous gravy! Cuban
  Roast Pork (Lechon Asado)
 
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