Pierna De Puerco Asado A La Criolla Cubana

(Served at Noche Buena ((Christmas Eve)) by most Cubans.

The butt is traditionally served with white rice, black beans, fried
green plantain discs, fried ripe plantain slices, and ham croquettes
and salad.

1 Pork Butt (aprox. 6 pounds)
1 Head of Garlic
3/4 Cups of Sour Oranges (If you don't have access to these, 1/2 part
lemon juice and 1/2 part of orange juice will suffice.)
1 Tab of Oregano (dried)
2 Tsp of Cumin (ground) (screw it, make it a Tab)
1 Tsp of Ground Black Pepper (screw it also, make it a Tab)
3 Tab of Kosher Salt
1 Pound of onions.

Rinse under cold water the butt, and pat dry. Perforate the butt with
a sharp knife all over about 1/2 inch thick. (Don't worry about juices
escaping, the protein surface in the cuts will coagulate and prevent
this.)

Mash the peeled garlic, salt, oregano, cumin, black pepper, and the
sour orange juice.

Smother the butt with this mixture, making sure to insert some of it
into the slits that you have cut into the meat.

Cover the butt with the onions sliced up, and refrigerate for at least
12 hours (the longer the better.)

Preheat Oven to 325 F, and place butt on roasting rack and pan.

Cook for aprox. 4 hours, or better yet, until a meat thermometer
registers 180 F.

During the cooking process, rotate the pan several times to ensure
even cooking.

I like to add a combination of iced water mixed with equal amount of
salt to the pellejo (skin) to make it nice and crispy, during the last
1/2 hour of the cooking process.

Remove from oven onto a resting rack, and allow 20 minutes before
carving.

Enjoy,

Rich