Roasted Leg of Pork with Christmas Farofa (Pernil de Porco Assado com Farofa Natalina)

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Ingredients

• 1 cup fresh orange juice
• 1/2 cup brown cane vinegar
• 1/3 cup rapadura (organic raw sugar)
• 1/4 cup kosher salt
• 1/4 cup ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons dried oregano
• 2 tablespoons colorau (paprika)
• 2 tablespoons ground cumin
• 40 cloves garlic, minced
• 1 (12-15 pound) bone-in, skin-on pork leg

Directions

1. Mix orange juice, vinegar, rapadura, salt, pepper, oil, oregano, colorau, cumin, and garlic in a bowl; set marinade aside.
2. Place the pork in a roasting pan. Using a paring knife, cut 1-inch slits all over the pork.
3. Pour marinade over pork and refrigerate for least 6 hours, turning the pork i the marinade every few hours.
4. Preheat the oven to 350°F. Roast the pork, basting with marinade every 30 minutes, until it reaches an internal temperature of 190° and is fork tender, about 5 hours. Let rest for about 20 minutes before slicing and serving.

Farofa Natalina

Ingredients

• 3 tablespoons olive oil
• 2 garlic cloves
• 1 medium onion, chopped
• 1/2 cup cooked chopped bacon
• 2 eggs, beaten
• 2 cups of manioc flour (cassava flour)
• 1/2 cup raisins
• Parsley and chives

Directions:

Directions

1. Heat the oil in a skillet over medium heat. Add the garlic and onion and cook until the onion is translucent, about 4 minutes.
2. Add the bacon and eggs, and cook, stirring constantly, until the eggs are scrambled.
3. Add the flour gradually and stir.
4. Add the raisins, parsley, and chives.

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