tablespoon coarse salt
3 tablespoons melted lard
Preparation
First, make small slits in the pork leg with a sharp knife to allow the marinade to penetrate.
Roast the garlic and onion on a griddle. Transfer the roasted onion and garlic, along with the bay leaves, oregano, black pepper, cumin, orange juice, vinegar, and salt, to a blender. Blend until you have a smooth, almost paste-like sauce.
Transfer the pork leg to a large baking dish and coat it with the sauce, making sure it gets into the incisions and penetrates
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