Ingredients

one 5 to 6-pound leg or shoulder of pork
6 each cloves garlic
1 tsp. dried oregano
1 Tbsp. salt
1/2 tsp. ground cumin
freshly ground black pepper to taste
1/2 C. seville (sour) orange juice or 1/4 C. sweet orange juice
Combine:
1/8 C. each fresh lime and lemon juice
1/2 C. dry sherry
2 large onions, thickly sliced.

Cooking Instructions

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. 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 aluminumfoil- lined roasting pan. Roast 1 hour, turning the roast to brown on all sides. Insert a meat thermometer, making sure it does not touch bone. Lower the oven temperature to 325 degrees, pour the reserved marinade over it, cover loosely with aluminum foil, and cook for 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. When it is done, remove the leg of pork to a serving platter and allow it to stand, covered with the foil, for 15 minutes before carving. Serve with Mojo Creole (Creole Garlic Sauce).

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)