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Pierna adobada
Adobo roast pork leg
Pierna de cerdo adobada: pork leg in ancho-guajillo adobo, slow-roasted for Mexican Christmas and New Year
From Puebla to Monterrey, a dark red leg of pork comes out of the oven on 24 or 31 December, its adobo of ancho and guajillo chiles, garlic, vinegar and orange caramelised into a sticky crust. It is sliced at the table with apple salad and Christmas rice, and the leftovers fill tortas for days. This recipe uses a smaller boneless leg or shoulder joint of pork that fits a home oven; it marinates overnight in the fridge and roasts low and slow. Chef's tip: baste with the pan juices every half hour once the foil comes off, so the adobo glazes rather than burns.
- Total time
- 300 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the adobo
- 5 dried ancho chilliesstemmed and seeded
- 6 dried guajillo chilliesstemmed and seeded
- 8 cloves garlic
- 1 cup orange juice
- ¼ cup apple cider vinegar
- 2 tsp dried Mexican oregano
- 1 tsp ground cumin
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- 2 tbsp piloncillo or brown sugar
- 1 tbsp salt
For the pork
- 5 ½ lb boneless pork leg or shoulder jointskin removed, fat left on
- 1 cup water
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Method
0/6 doneStep 1: Toast the 5 dried ancho chillies and 6 dried guajillo chillies in a dry pan over a medium heat for 20–30 seconds a side until fragrant and pliable, not black. Soak in hot water for 20 minutes until soft.
25 minStep 2: Blend the drained chillies with 8 cloves garlic, ½ white onion, 1 cup orange juice, ¼ cup apple cider vinegar, 2 tsp dried Mexican oregano, 1 tsp ground cumin, ¼ tsp ground cloves, ½ tsp ground cinnamon, 2 tbsp piloncillo or brown sugar and 1 tbsp salt until completely smooth.
5 minStep 3: Pierce the 5 ½ lb boneless pork leg or shoulder joint all over with a knife, rub in the adobo, cover and marinate in the fridge for 12–24 hours.
10 minStep 4: Heat the oven to 325°F (275°F fan). Put the pork and all the adobo in a roasting tin, pour the 1 cup water around it and cover tightly with foil.
5 minStep 5: Roast for 3½ hours, then uncover and roast 40 minutes more, basting every 15 minutes, until the crust is dark red and glossy. A thermometer in the thickest part must read at least 145°F, but for tender slices aim for 185°F. A common mistake is letting the pan run dry; add a splash of water if the juices start to burn.
250 minStep 6: Rest the pork, loosely covered, for at least 20 minutes before slicing. Skim the fat from the pan juices and spoon them over the slices.
20 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 52 g
- Carbs
- 10 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pierna adobada take?
- About 300 minutes in total: 40 minutes to prepare and 260 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of white onion?
- 2 shallots per onion.
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Perfect for:Christmas