Noche Buena Roast Leg of Pork
Noche Buena Roast Leg of Pork

Noche Buena Roast Leg of Pork

Noche Buena Roast Leg of Pork

Recipe by Ana Q


  • 16 garlic cloves, minced (divided)

  • 2 tablespoon coarse salt

  • 1 Cup Skinny Latina Marinade

  • 1/2 Cup orange juice

  • 2 limes, juiced

  • 1 (14 to 16-pound) bone-in whole fresh pork leg

  • 3 Tbsp vegetable oil

  • 1 Tbsp kosher salt plus more

  • 1 tsp freshly ground black pepper plus more

  • ½ tsp oregano

  • ¼ tsp Cumin

  • Salt and pepper to taste


  • Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a criss cross pattern.
  • Combine 10 cloves of garlic with Skinny Latina marinade and 1 T of kosher salt and 1 t pepper. Pour the mixture over the pork, making sure it gets into the incisions.
  • Cover and marinate in the refrigerator for at least 4 hours or up to 24 hours turning it after 12 hours.
  • Preheat the oven to 450 degrees F.
  • Uncover the pork and allow the meat to stand at room temperature for 1 hour before cooking.
  • Roast the pork for 30 minutes. Reduce oven temperature to 325 degrees F. and continue to roast until the meat is pulling away from the bone and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 6 to 6 1/2 hours.
  • Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.

For additional mojo to serve alongside

  • Combine 6 cloves of minced garlic, oil, orange, and lime juices, oregano and cumin. Add ½ a t of salt at a time until desired flavor is reached. Make up to 24 hours in advance.