Prep time
24 hours
Cook time
10 hours
Course
Main
Skill level
Beginner
Season
Spring, Fall, Winter
Serves
4
As we transition from winter to spring, I’ve been craving slow-cooked meat that would shred apart easily with a fork, without having to braise it in another wintery stew or smoke it on the BBQ pit.
Inspired by Cuban roasted pork, I came up with this easy method for cooking a wild hog leg in the oven, wrapped in pink butcher paper that allows it to breathe without drying out. It’s seasoned with a blend of spices and drizzled with a garlicky mojo, an orange and lime condiment that utilizes the best of winter’s citrus.
I like to serve it with white rice and black beans, or inside a tortilla as a pulled hog taco. While there’s not a lot of active cooking time involved, it will take a full day to brine and about 10 hours to roast, so plan accordingly!
Ingredients
- 3 lb. hog leg (see note)
- 1 tbsp. coarse sea salt
- 2 tsp. cracked black pepper
- 4 tsp. dried oregano
- 2 tsp. ground cumin
- 1 tsp. granulated onion
- 1 tsp. granulated garlic
- 2 tsp. ancho chile powder
- 1 tsp. brown sugar
- Lard or neutral-flavored oil, such as avocado or grapeseed
- ½ yellow onion,cut into thick slices
- 4 garlic cloves, smashed
- 3 sprigs fresh oregano
Cilantro Mojo
- 1 bunch cilantro, roughly chopped (about 2 cups)
- 4 garlic cloves, smashed
- 2 jalapenos, roughly chopped
- ¼ cup orange juice
- ¼ cup lime juice
- ½ cup avocado oil
Preparation
- Prep the hindquarter by making a slice on the inside of the leg, between the natural separation of the front and back muscles, to open up the center just enough to cut out the gland. It’ll be wrapped in a pocket of white fat. Try to keep all the meat attached to the femur.
- In a small bowl, blend the salt, pepper, oregano, cumin, onion, garlic, chile, and brown sugar together. Rub this spice mix all over the outside and the inside area in between the muscles to fully coat. You’ll only need about half of the blend; reserve the rest for sprinkling after roasting. This spice mix will act similar to a brine to help the meat retain juices during cooking. Cover and refrigerate for 24 hours for best results, but at least 12 hours minimum.
- The next day, preheat the oven to 250°F. Line a roasting pan with pink butcher paper (or foil). Coat the onions and garlic with a little bit of the lard or oil and layer it on the bottom with the sprigs of oregano. Next, thoroughly rub 2 to 3 tablespoons of lard or oil across the entire outside (and inside nooks) of the leg. It’s okay to be generous here, this fat will help keep the meat from sticking to the paper and from drying out. Lay the meat on top of the onions and wrap the paper around it. Cover it with an additional sheet of pink butcher paper so that it is fully enclosed. Cook for about 10 hours, or until the meat pulls away when pricked with a fork.
- While the meat bakes, make the mojo by pureeing all of the ingredients together in a food processor or small blender until you reach a coarse consistency. Season to taste with a few pinches of salt and refrigerate until the meat is finished.
- Remove the leg from the oven and increase the temperature to 500. Don’t use the broiler (or you’ll catch the paper on fire!) Open up the paper and fold it down towards the sides of the roasting pan. Add a thin coat of oil or lard across the top of the meat, and sprinkle again with the reserved spice blend. Roast, uncovered, for another 10 minutes, or until the top of the meat starts to caramelize and brown. Remove and let it rest for 10 to 15 minutes.
Note: This recipe works best with the hindquarter from a small to medium-sized wild hog, about 3 pounds, shanks still attached. You can use a larger animal or the shoulders, but keep in mind that it will take 2 to 3 hours longer to tenderize per pound of meat.
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Prep time
24 hours
Cook time
10 hours
Course
Main
Skill level
Beginner
Season
Spring, Fall, Winter
Serves
4
As we transition from winter to spring, I’ve been craving slow-cooked meat that would shred apart easily with a fork, without having to braise it in another wintery stew or smoke it on the BBQ pit.
Inspired by Cuban roasted pork, I came up with this easy method for cooking a wild hog leg in the oven, wrapped in pink butcher paper that allows it to breathe without drying out. It’s seasoned with a blend of spices and drizzled with a garlicky mojo, an orange and lime condiment that utilizes the best of winter’s citrus.
I like to serve it with white rice and black beans, or inside a tortilla as a pulled hog taco. While there’s not a lot of active cooking time involved, it will take a full day to brine and about 10 hours to roast, so plan accordingly!
Ingredients
- 3 lb. hog leg (see note)
- 1 tbsp. coarse sea salt
- 2 tsp. cracked black pepper
- 4 tsp. dried oregano
- 2 tsp. ground cumin
- 1 tsp. granulated onion
- 1 tsp. granulated garlic
- 2 tsp. ancho chile powder
- 1 tsp. brown sugar
- Lard or neutral-flavored oil, such as avocado or grapeseed
- ½ yellow onion,cut into thick slices
- 4 garlic cloves, smashed
- 3 sprigs fresh oregano
Cilantro Mojo
- 1 bunch cilantro, roughly chopped (about 2 cups)
- 4 garlic cloves, smashed
- 2 jalapenos, roughly chopped
- ¼ cup orange juice
- ¼ cup lime juice
- ½ cup avocado oil
Preparation
- Prep the hindquarter by making a slice on the inside of the leg, between the natural separation of the front and back muscles, to open up the center just enough to cut out the gland. It’ll be wrapped in a pocket of white fat. Try to keep all the meat attached to the femur.
- In a small bowl, blend the salt, pepper, oregano, cumin, onion, garlic, chile, and brown sugar together. Rub this spice mix all over the outside and the inside area in between the muscles to fully coat. You’ll only need about half of the blend; reserve the rest for sprinkling after roasting. This spice mix will act similar to a brine to help the meat retain juices during cooking. Cover and refrigerate for 24 hours for best results, but at least 12 hours minimum.
- The next day, preheat the oven to 250°F. Line a roasting pan with pink butcher paper (or foil). Coat the onions and garlic with a little bit of the lard or oil and layer it on the bottom with the sprigs of oregano. Next, thoroughly rub 2 to 3 tablespoons of lard or oil across the entire outside (and inside nooks) of the leg. It’s okay to be generous here, this fat will help keep the meat from sticking to the paper and from drying out. Lay the meat on top of the onions and wrap the paper around it. Cover it with an additional sheet of pink butcher paper so that it is fully enclosed. Cook for about 10 hours, or until the meat pulls away when pricked with a fork.
- While the meat bakes, make the mojo by pureeing all of the ingredients together in a food processor or small blender until you reach a coarse consistency. Season to taste with a few pinches of salt and refrigerate until the meat is finished.
- Remove the leg from the oven and increase the temperature to 500. Don’t use the broiler (or you’ll catch the paper on fire!) Open up the paper and fold it down towards the sides of the roasting pan. Add a thin coat of oil or lard across the top of the meat, and sprinkle again with the reserved spice blend. Roast, uncovered, for another 10 minutes, or until the top of the meat starts to caramelize and brown. Remove and let it rest for 10 to 15 minutes.
Note: This recipe works best with the hindquarter from a small to medium-sized wild hog, about 3 pounds, shanks still attached. You can use a larger animal or the shoulders, but keep in mind that it will take 2 to 3 hours longer to tenderize per pound of meat.