INGREDIENTS
1 Pork leg (5-6 kg)
For the marinade:
10 cloves garlic
1/2 large white onion
4 bay leaves
1 tablespoon dried oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground cumin
1/2 cup fresh orange juice
1/2 cup apple cider vinegar
1 tablespoon coarse salt
Aluminum foil or oven bag
For the Adobo sauce:
8 ancho chiles, cleaned, seeded, and deveined
6 pasilla chiles, cleaned, seeded, and deveined
2 cups orange juice
1 cup apple cider vinegar
1 cup water
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