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[ofelles]

Pheasant still in the freezer.  Cooked Thursday Ecuadorian Roasted Leg of Pork 20 pounds


Rubbed with salt, cumin and 60 cloves garlic sat for 24 hours then marinated in Mexican beer, ground Achiote seeds and beef broth for 48 hours. Butter and more broth Achiote added at 5 hours. Basted every 30 minutes throughout cook. Tender and oh so tasty. Served with hominy sautéed in some of the juices and a simple bean soup!

1st ready to go on Yoder
 
2nd at 3 hours
 
3rd ready to come off at 7 hours

[urnmor]

very very nice

[Canadian John]

 Thanks for posting. The inverted photo looks wonderful - the finished product. Was the taste and tenderness as good as it looks?

[ofelles]

Sorry about the pictures need to figure that out!
Yes the taste was great and you could cut it with a fork.  Good wrapped in a flour tortilla with the  sauce and cheese.  I Have about 5 pounds left and bones so it  is in the freezer and will make some Pozsole Rojo in a week or so

[Bentley]

I have never really thought about, but I guess all the times I have made pozole it would be considered a pozole blanco...