Pernil Relleno de Moros y Cristianos

Ingredients

Olive oil

2 tablespoons

Lime juice

1/2 cup

Orange juice

1/2 cup

Salt and pepper

to taste

Oregano

1 teaspoon

Cumin

1 teaspoon

Garlic

4 cloves, minced

Onion

1, diced

White rice

2 cups, cooked

Black beans

1 cup, cooked

Pork leg

1 (about 5 pounds)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a large bowl, combine the cooked black beans, cooked white rice, diced onion, minced garlic, cumin, oregano, salt, and pepper. Stir until the ingredients are well mixed.
3. Make a deep incision in the pork leg to create a pocket. Stuff this pocket with the black bean and rice mixture. Ensure the stuffing is packed firmly to maximize flavor.
4. Rub the exterior of the pork leg with salt, pepper, and olive oil. This will give the pork a beautiful, crispy skin as it roasts.
5. Place the stuffed pork leg in a roasting pan. Pour the orange juice and lime juice over the pork, ensuring it's well coated. This citrus marinade will permeate the meat as it cooks, adding a delightful tang to the savory pork.
6. Cover the roasting pan with aluminum foil and roast in the preheated oven for 4 hours, or until the internal temperature of the pork reaches 165°F (74°C).
7. After the pork is cooked through, remove the foil and increase the oven temperature to 400°F (204°C). Roast for an additional 30 minutes, allowing the skin to become crispy and golden brown.
8. Once done, remove the pork from the oven and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful meat.
9. Serve the sliced Pernil Relleno de Moros y Cristianos with the pan juices, and extra black beans and rice on the side for a complete, traditional Cuban meal.