Christmas Pork Leg (Marinated and Baked)

Prepare the marinade by blending the fresh lime juice, fresh orange juice, garlic, olive oil, soy sauce, mustard, cumin, smoked paprika, honey, fresh herbs, salt, beer, and pepper in a blender.

Using a sharp knife, make deep gashes all over the 5kg pork leg so the marinade penetrates the meat thoroughly.

Transfer the pork leg to a clean plastic bag, pour all the marinade over it, and thoroughly massage the meat to coat all sides.

Allow the meat to marinate in the refrigerator for a period that can be up to 48 hours. If time is short, the pork leg can be roasted sooner.

Preheat the oven to 350°F (180°C). Place the pork leg in a Dutch oven (preferably cast iron) and cover it tightly with aluminum foil.

Roast the covered pork leg for 5 hours.

After 5 hours, remove the aluminum foil, arrange your desired vegetables and fruits around the meat, and season them.

Return the piece to the oven without the aluminum foil, allowing it to roast for a few more minutes until the meat is nicely browned.

Garnish the dish by placing fresh herbs on top of the pork leg and serve with the pan drippings collected in the Dutch oven.