This is an originial family recipe that my family will do on special occasions. This roasted pork leg recipe has always been my brother's favorite recipe to devour.
Ingredients:
An 8lb pork ham
Seasoning (for an 8lb pork leg):
3 packets of Sazón Goya con Culantro y Achote (with coriander and annatto)
1/4 of Adobo Goya (all purpose seasoning)
1 head of garlic (peeled and smashed)
1/2 cup of olive oil
1 bunch of fresh Parsley (chopped)
Steps:
Preparation of meat day before roasting:
Weigh meat and jot down its weight, since the time required for roasting depends upon its weight.
Wash meat rapidly under running water, drain and wipe dry with absorbent paper.
Place meat in roasting pan, skin side up. Score top of pork ham in diamonds.
Mix all seasoning together and inject into the pork. Rub the seasoning on the skin with extra Sazón Goya. Set roast in refrigerator.
Roasting:
Remove roast from refrigerator a 1/2 hour before cooking time.
Drain off any liquid that may have seeped from meat and pour liquid over meat before putting it in the oven.
Insert meat thermometer carefully into center of meat, without letting it rest against bone or fat.
Pre-heat oven and roast meat at 350℉ with approximatly 35 minutes per pound of the leg. The meat thermometer temperature should be at 185℉.