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PORK ROAST Recipe

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This recipe for PORK ROAST, by , is from The Official SASTURAIN Extended Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria “Chichi” Contreras

Category:
Category:

Ingredients:  
Ingredients:  
º 1 leg of pork - 20 to 25 lbs.
º 1 garlic bulb
º Salt
º 1 bottle of mojo

Directions:
Directions:
Wash the pork. Cut holes throughout the leg and sprinkle salt thoroughly over the leg (be generous) and into the holes. Smash several garlic cloves (6 or 7) and insert in the holes. Pour half the bottle of mojo over the leg and into the holes. Place the pork with the skin on top in a big baking pan and cover with aluminum foil. Let it sit for 4 hours at least before placing in the oven.

Bake at 250º for approximately 6 hours basting the leg with the juice and fat from the bottom of the pot. Pour the rest of the mojo over the leg. Raise the temperature to 400º and cook for an additional 6 hours. Lower temperature to 300º and cook pork for another 2 to 3 hours, basting often.

Test to make sure it is fully cooked by moving the bone. Once the bone is loose, the pork is done.

Carve and pour juice over the slices of pork sprinkling with salt if you feel it is needed.

Estimate cooking time at 20 minutes per pound. If you are roasting a small leg (6 lbs.) bake at 350º for 3 hours. Estimate 30 minutes per pound.

 

 

 

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