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Mexican Roast Pork Leg

For a Sunday Lunch or special dinner for friends this Mexican Roast Pork Leg recipe provides a meal with a wonderful zingy flavour - and the aroma while it's cooking is just wonderful! Serve it with seasonal vegetables of your choice and why not try these lovelycrushed roast potatoes?
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 6 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.2 kg boneless leg of pork
  • 1 large onion
  • For the Coating:
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp freshly ground black pepper
  • 2 tsp smoked paprika
  • 2 tsp sea salt

Method
 

  1. Pre-heat the oven to 200°C. If the joint is not already scored, take a sharp knife and make shallow cuts across its skin at about 3 cm intervals.
  2. Mix the coating ingredients together and put into a medium-large freezer bag, together with the joint. Shake it about and rub in all over the meat through the bag.
  3. Slice the onion into 4 thick rounds, place in a roasting tray and rest the coated joint on them with the skin side upwards.
  4. Pop into the oven and cook for 20 minutes, then turn down to 180°C.
  5. The total cooking time should be 35 minutes per 500g plus another 35 minutes. For our 2.2 kg joint this worked out at about 110 minutes i.e. 20 mins at 200°C and 90 mins at 180°C.
  6. When the times up put the joint on a carving dish to rest covered with foil for about 15 minutes. In the meantime put the tray on the stove and make some gravy from the roasting juices – add a Tbsp of cornflour, apple juice or cider, chicken stock or vegetable stock and reduce, stirring constantly, until you get a thick sauce. Strain it into a jug.