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Category: Mains

Pork Roasted Pit-Style

He stared at me with blank eyes, fixed, indifferent, cold, expressionless. I was frozen with a sense of dread, not knowing what next to do or how to do it. I was terrified. I wanted to scream. Instead, I picked ... Read more

Total time: 2 hours, 30 minutes plus 8 hours marinating and 30 minutes standing | Serves 12
Note: Not everyone has enough ambition to dig a pit and roast a whole pig. You can get some of the same effect using this oven-roasting technique and just a leg. What you want is the uncured whole leg of pork. It is usually sold as a fresh or picnic ham, which is not to be confused with a cured ham.
  • 1 1/2 cups sour orange juice or 3/4 cup orange juice and 3/4 cup lime juice
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried red pepper flakes
  • 2 teaspoons oregano
  • 6 cloves garlic, crushed
  • 1 (6- to 7-pound) fresh or picnic ham

Step 1Combine juice, salt, cumin, pepper flakes, oregano and garlic, and mix well. Place ham in large dish or casserole, pour marinade over and cover. Marinate overnight in refrigerator.

Step 2Remove pork from marinade and pat dry, reserving leftover marinade. Roast at 325 degrees until internal temperature reaches 160 degrees, basting occasionally with leftover marinade. Remove from oven and set aside, loosely covered with foil, for 30 minutes. Allow about 25 to 30 minutes per pound.

Each serving:
274 calories; 546 mg sodium; 120 mg cholesterol; 12 grams fat; 4 grams carbohydrates; 37 grams protein; 0.15 gram fiber.
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