Pierna de Cerdo Adobada
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Prep Time:
Cooking Time: Servings: 10 |
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 1 reviewThis is a great recipe for a large dinner party.
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Ingredients
| cider vinegar | 2 Tbsps | |
| ancho chile | 15 | stemmed and seeded |
| garlic clove | 3 | peeled and crushed |
| butter | 1/2 cup | softened |
| pork leg | 6 lbs | boneless & tied with kitchen twine |
| water | 8 cups | |
| salt | 1/4 tsp |
Directions
- Heat the water, vinegar, and the salt in a pot over high heat until it begins to boil.
- Heat a frying pan over medium heat and toast each side of the ancho chiles for about 30 seconds.
- Add the toasted chiles to the boiling water and cook until the chiles are soft. This should take about 15 minutes.
- Remove the cooked chiles to a blender and add ¼ of the reserved liquid with the garlic. Puree until smooth and salt to taste.
- Preheat your oven to 325 degrees.
- Make small cuts all over the pork leg then rub down generously with butter and then with the ancho chile mixture.
- Place in a roasting pan and cook until the internal temperature reaches 160 degrees. The average time for a 6 lb pound pork leg is about 2 hours so adjust accordingly to weight.
- When the pork leg is cooked allow it to sit for about 20 minutes before carving.
