Hornado

Ingredients

• 1 whole pork leg (8-10 lbs)
• 1/2 cup achiote (annatto) oil
• 6 cloves garlic, minced
• 1 tablespoon cumin
• 1 cup beer or chicha
• Llapingachos and mote, for serving
• Curtido salsa, for serving
• Salt and pepper, to taste

Instructions

1. 1Score the skin of the pork leg in a crosshatch pattern.
2. 2Blend garlic, cumin, achiote oil, salt, and pepper into a marinade paste and rub all over the pork, working it under the skin.
3. 3Pour the beer or chicha over the pork and marinate overnight in the refrigerator.
4. 4Roast at 325°F (165°C) for 3 1/2 to 4 hours, basting occasionally, until the meat is fall-apart tender.
5. 5Increase oven temperature to 450°F (230°C) for the final 15-20 minutes to crisp the skin.
6. 6Let rest, then carve and serve with llapingachos, mote, and curtido salsa.

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