Roasted leg of pork Creole style (Pierna de cerdo adsada)


1 leg of pork
1 garlic bulb
¾ cup Seville orange juice
1 tablespoon oregano
2 teaspoons cumin
½ teaspoon ground pepper
2 tablespoons salt
½ kilogram onion

Cooking instructions: 

Skin the leg of pork and pierce deeply in several places with the knife's tip.

Crush the garlic with the salt, the oregano, the cumin, the pepper and add the Seville orange juice.

Coat the leg in this marinade and put some into the holes. Cover the leg with the onion rings and let it rest for at least 12 hours.

Roast at 325ºF for about 5 hours.