Mexican Roasted Leg Of Pork In Adobo Sauce
|Cider vinegar||2 Tablespoon|
|Ancho chile||15 , stemmed and seeded|
|Garlic||3 Clove (15 gm), peeled and crushed|
|Butter||1⁄2 Cup (8 tbs), softened|
|Pork leg||6 Pound, boneless & tied with kitchen twine|
|Water||8 Cup (128 tbs)|
1.Heat the water, vinegar, and the salt in a pot over high heat until it begins to boil.
2.Heat a frying pan over medium heat and toast each side of the ancho chiles for about 30 seconds.
3.Add the toasted chiles to the boiling water and cook until the chiles are soft. This should take about 15 minutes.
4.Remove the cooked chiles to a blender and add ¼ of the reserved liquid with the garlic. Puree until smooth and salt to taste.
5.Preheat your oven to 325 degrees.
6.Make small cuts all over the pork leg then rub down generously with butter and then with the ancho chile mixture.
7.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.
8.When the pork leg is cooked allow it to sit for about 20 minutes before carving.
Calories 770 Calories from Fat 461
% Daily Value*
Total Fat 52 g79.5%
Saturated Fat 22.4 g111.9%
Trans Fat 0 g
Cholesterol 30.2 mg10.1%
Sodium 76.6 mg3.2%
Total Carbohydrates 17 g5.7%
Dietary Fiber 6.9 g27.7%
Sugars 0 g
Protein 60 g120.5%
Vitamin A 137.3% Vitamin C 2%
Calcium 2.7% Iron 19.6%
*Based on a 2000 Calorie diet