Roasted Adobo Pork Leg with Grapes & Pears

Name: Roasted Adobo Pork Leg with Grapes & Pears
Prep time: 30M
Total time: 300M
Yield: 12 Servings
Ingredients: 2 ½ cups Pear Nectar; ¼ cup Panela Brown Sugar Cane (cuadrada); 2 Chipotle Peppers in Adobo Sauce; ¼ cup Apple Cider Vinegar; 2 tbsp. Adobo All-Purpose Seasoning with Pepper; 2 tbsp. Minced Garlic; 1 tbsp. Ground Cumin; 1 tsp. Oregano Leaf; ½ tsp. ground Allspice; ½ tsp. ground Cloves; 1 bone-in pork leg, about 8 to 10 lbs; 1 pkg. Powdered Chicken Flavored Bouillon; 2 red onions, quartered (about 2 cups); 3 cups seedless green grapes; 4 ripe pears, cored, peeled and cut into ½-inch wedges

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This recipe is part of our collection of holiday dishes: the succulent Colombian-style Roasted Adobo Pork Leg with Grapes & Pears is a delicious and easy-to-prepare treat. Commonly prepared with figs and grapes, our version includes delicious grapes and pears added to the tasty flavor of the pork meat, which is marinated with a fruity mixture of sweet GOYA® <a href="https://www.goya.com/en/products/pear-nectar-carton/">Pear Nectar</a>, GOYA® <a href="https://www.goya.com/en/products/panela-brown-sugar-cane-cuadrada/">Panela – Brown Sugar</a>, and spices. Finally, it’s roasted with GOYA® <a href="https://www.goya.com/en/products/powdered-chicken-flavored-bouillon/">Powdered Chicken Flavored Bouillon</a> and onions, and baked until the pork leg is perfectly cooked and golden brown. Surprise everyone with this holiday centerpiece.

Total Time

300m

Prep Time:30m

Yields:12 Servings

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Ingredients

2 ½ cups
(33.8 oz.)

GOYA® Pear Nectar, divided

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¼ cup

GOYA® Panela Brown Sugar Cane (cuadrada), grated

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chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced, plus ¼ cup adobo sauce

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¼ cup

GOYA® Apple Cider Vinegar

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2 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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2 tbsp.

GOYA® Minced Garlic

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1 tbsp.

GOYA® Ground Cumin

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1 tsp.

GOYA® Oregano Leaf

½ tsp.

ground Allspice

½ tsp.

ground Cloves

bone-in pork leg, about 8 to 10 lbs

1 pkg.
(2.8 oz.)

GOYA® Powdered Chicken Flavored Bouillon

Buy at Shop.goya.com

Find in-store

red onions, quartered (about 2 cups)

3 cups

seedless green grapes

ripe pears, cored, peeled and cut into ½-inch wedges

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Directions

Kitchen View

Step 1

In medium bowl, stir together 1/2 cup pear nectar, grated panela, chipotles and adobo sauce, vinegar, Adobo seasoning, garlic, cumin, oregano, allspice, cinnamon and cloves until combined.

Step 2

Pierce pork leg all over with tip of sharp paring knife. Transfer pork to large roasting pan and cover with marinade. Marinade in refrigerator for at least 1 hour and up to overnight.

Step 3

Preheat oven to 350°F.

Step 4

In another medium bowl, whisk together remaining pear nectar, 1/2 cup water and chicken bouillon. Pour into bottom of roasting pan. Add onions to pan. Cover pan with foil.

Step 5

Roast pork, basting every 30 minutes with pan juices, for 3 to 4 hours or until instant-read thermometer registers 155°F. Increase oven to broil.

Step 6

Remove foil and broil for 8 to 10 minutes or until skin is crispy and golden brown. Reduce oven temp to 425°F.

Step 7

Transfer pork to serving dish. Cover and let rest for at least 20 minutes.

Step 8

Skim fat off pan juices and bring to a boil over medium-high heat. Cook, stirring occasionally, for 15 to 20 minutes or until juices thicken slightly and flavors are married.

Step 9

Transfer grapes and pears to 13 x 9-inch baking dish. Pour ¼ cup pan juices over fruit and toss to coat.

Step 10

Bake in preheated oven for 15 to 20 or until tender and golden.

Step 11

Arrange roasted fruit around roast. Slice roast and serve with remaining pan sauce. Garnish platter with fresh sprigs of herbs or bay leaves, or dried or fresh fruit as desired.

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Recipe Tags

Main Dish

Pork

Entree

Roasted Adobo Pork Leg with Grapes & Pears

Prep Time: 30m

Total time: 300m

Yields: 12 Servings

Ingredients

2 ½ cups (33.8 oz.)

GOYA® Pear Nectar, divided

¼ cup

GOYA® Panela Brown Sugar Cane (cuadrada), grated

chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced, plus ¼ cup adobo sauce

¼ cup

GOYA® Apple Cider Vinegar

2 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tbsp.

GOYA® Minced Garlic

1 tbsp.

GOYA® Ground Cumin

1 tsp.

GOYA® Oregano Leaf

½ tsp.

ground Allspice

½ tsp.

ground Cloves

bone-in pork leg, about 8 to 10 lbs

1 pkg. (2.8 oz.)

GOYA® Powdered Chicken Flavored Bouillon

red onions, quartered (about 2 cups)

3 cups

seedless green grapes

ripe pears, cored, peeled and cut into ½-inch wedges

Directions

Step 1

In medium bowl, stir together 1/2 cup pear nectar, grated panela, chipotles and adobo sauce, vinegar, Adobo seasoning, garlic, cumin, oregano, allspice, cinnamon and cloves until combined.

Step 2

Pierce pork leg all over with tip of sharp paring knife. Transfer pork to large roasting pan and cover with marinade. Marinade in refrigerator for at least 1 hour and up to overnight.

Step 3

Preheat oven to 350°F.

Step 4

In another medium bowl, whisk together remaining pear nectar, 1/2 cup water and chicken bouillon. Pour into bottom of roasting pan. Add onions to pan. Cover pan with foil.

Step 5

Roast pork, basting every 30 minutes with pan juices, for 3 to 4 hours or until instant-read thermometer registers 155°F. Increase oven to broil.

Step 6

Remove foil and broil for 8 to 10 minutes or until skin is crispy and golden brown. Reduce oven temp to 425°F.

Step 7

Transfer pork to serving dish. Cover and let rest for at least 20 minutes.

Step 8

Skim fat off pan juices and bring to a boil over medium-high heat. Cook, stirring occasionally, for 15 to 20 minutes or until juices thicken slightly and flavors are married.

Step 9

Transfer grapes and pears to 13 x 9-inch baking dish. Pour ¼ cup pan juices over fruit and toss to coat.

Step 10

Bake in preheated oven for 15 to 20 or until tender and golden.

Step 11

Arrange roasted fruit around roast. Slice roast and serve with remaining pan sauce. Garnish platter with fresh sprigs of herbs or bay leaves, or dried or fresh fruit as desired.

Return

Kitchen View

Roasted Adobo Pork Leg with Grapes & Pears

Prep Time: 30m

Total time: 300m

Yields: 12 Servings

Ingredients

2 ½ cups (33.8 oz.)

GOYA® Pear Nectar, divided

¼ cup

GOYA® Panela Brown Sugar Cane (cuadrada), grated

chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced, plus ¼ cup adobo sauce

¼ cup

GOYA® Apple Cider Vinegar

2 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tbsp.

GOYA® Minced Garlic

1 tbsp.

GOYA® Ground Cumin

1 tsp.

GOYA® Oregano Leaf

½ tsp.

ground Allspice

½ tsp.

ground Cloves

bone-in pork leg, about 8 to 10 lbs

1 pkg. (2.8 oz.)

GOYA® Powdered Chicken Flavored Bouillon

red onions, quartered (about 2 cups)

3 cups

seedless green grapes

ripe pears, cored, peeled and cut into ½-inch wedges

Directions

Step 1

In medium bowl, stir together 1/2 cup pear nectar, grated panela, chipotles and adobo sauce, vinegar, Adobo seasoning, garlic, cumin, oregano, allspice, cinnamon and cloves until combined.

Step 2

Pierce pork leg all over with tip of sharp paring knife. Transfer pork to large roasting pan and cover with marinade. Marinade in refrigerator for at least 1 hour and up to overnight.

Step 3

Preheat oven to 350°F.

Step 4

In another medium bowl, whisk together remaining pear nectar, 1/2 cup water and chicken bouillon. Pour into bottom of roasting pan. Add onions to pan. Cover pan with foil.

Step 5

Roast pork, basting every 30 minutes with pan juices, for 3 to 4 hours or until instant-read thermometer registers 155°F. Increase oven to broil.

Step 6

Remove foil and broil for 8 to 10 minutes or until skin is crispy and golden brown. Reduce oven temp to 425°F.

Step 7

Transfer pork to serving dish. Cover and let rest for at least 20 minutes.

Step 8

Skim fat off pan juices and bring to a boil over medium-high heat. Cook, stirring occasionally, for 15 to 20 minutes or until juices thicken slightly and flavors are married.

Step 9

Transfer grapes and pears to 13 x 9-inch baking dish. Pour ¼ cup pan juices over fruit and toss to coat.

Step 10

Bake in preheated oven for 15 to 20 or until tender and golden.

Step 11

Arrange roasted fruit around roast. Slice roast and serve with remaining pan sauce. Garnish platter with fresh sprigs of herbs or bay leaves, or dried or fresh fruit as desired.

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Roasted Adobo Pork Leg with Grapes & Pears

Ingredients

Directions

Products in this Recipe

Pear Nectar

Panela Brown Sugar Cane (cuadrada)

Chipotle Peppers in Adobo Sauce

Apple Cider Vinegar

Adobo All-Purpose Seasoning with Pepper

Minced Garlic

Ground Cumin

Oregano Leaf

Powdered Chicken Flavored Bouillon

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GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Roasted Adobo Pork Leg with Grapes & Pears

Ingredients

Directions

Roasted Adobo Pork Leg with Grapes & Pears

Ingredients

Directions

Reviews

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