Roasted Pork Leg – Hornado de Chancho – Laylita’s Recipes

Ingredients

• ~20 pound pork leg (with the bone in)
• Juice of 3 limes
• 40 garlic cloves (about 3 whole heads of garlic - crushed or whole if blending the marinade)
• 1/2 small red onion or shallot - optional
• 3 tablespoons of ground cumin
• 3 tablespoons of salt
• 1 tablespoon of ground pepperIngredient Links
• Optional: 1-2 tablespoons of dry (or fresh herbs: oregano, parsley, cilantro, etc)
• 8 cups of beer for marinating + more for baking if the juices dry up
• 4-8 ounces 1-2 sticks of butter or lard
• 2-3 tablespoons ground achiote or annatto powder (replace with 1 tablespoon of paprika powder if you can’t find achiote)
• 8-10 medium sized potatoes (peeled and cut in half – optional (small fingerling or baby potatoes are also a good option))
• Potatoes cooked with the roasted pork (or)
• Llapingacho potato patties (can be made with the roasted hornado potatoes)
• Plain boiled mote or hominy (or you can also sauté some with the roasted pork gravy)
• Ecuadorian style rice
• Fried ripe plantains
• Onion and tomato curtido salsa
• Agrio sauce
• Aji criollo hot sauce
• Avocado slices
• Salad/lettuce