Roasted Adobo Pork Leg with Grapes & Pears
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® Pear Nectar, GOYA® Panela – Brown Sugar, and spices. Finally, it’s roasted with GOYA® Powdered Chicken Flavored Bouillon 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
Ingredients
2 ½ cups
(33.8 oz.)
GOYA® Pear Nectar, divided
¼ cup
2
chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced, plus ¼ cup adobo sauce
2 tbsp.
1 tbsp.
1 tsp.
½ tsp.
ground Allspice
½ tsp.
ground Cloves
1
bone-in pork leg, about 8 to 10 lbs
1 pkg.
(2.8 oz.)
2
red onions, quartered (about 2 cups)
3 cups
seedless green grapes
4
ripe pears, cored, peeled and cut into ½-inch wedges
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>Preheat oven to 350°F.</p>
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>Remove foil and broil for 8 to 10 minutes or until skin is crispy and golden brown. Reduce oven temp to 425°F.</p>
Step 7
<p>Transfer pork to serving dish. Cover and let rest for at least 20 minutes.</p>
Step 8
<p>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.</p>
Step 9
<p>Transfer grapes and pears to 13 x 9-inch baking dish. Pour ¼ cup pan juices over fruit and toss to coat.</p>
Step 10
<p>Bake in preheated oven for 15 to 20 or until tender and golden.</p>
Step 11
<p>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.</p>
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Roasted Adobo Pork Leg with Grapes & Pears
Prep Time: 30m
Total time: 300m
Yields: 12 Servings
<p>This recipe is part of our collection of holiday dishes: the succulent Colombian-style <em>Roasted Adobo Pork Leg with Grapes & Pears</em> 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.</p>
Ingredients
2 ½ cups (33.8 oz.)
GOYA® Pear Nectar, divided
¼ cup
2
chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced, plus ¼ cup adobo sauce
2 tbsp.
1 tbsp.
1 tsp.
½ tsp.
ground Allspice
½ tsp.
ground Cloves
1
bone-in pork leg, about 8 to 10 lbs
1 pkg. (2.8 oz.)
2
red onions, quartered (about 2 cups)
3 cups
seedless green grapes
4
ripe pears, cored, peeled and cut into ½-inch wedges
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>Preheat oven to 350°F.</p>
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>Remove foil and broil for 8 to 10 minutes or until skin is crispy and golden brown. Reduce oven temp to 425°F.</p>
Step 7
<p>Transfer pork to serving dish. Cover and let rest for at least 20 minutes.</p>
Step 8
<p>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.</p>
Step 9
<p>Transfer grapes and pears to 13 x 9-inch baking dish. Pour ¼ cup pan juices over fruit and toss to coat.</p>
Step 10
<p>Bake in preheated oven for 15 to 20 or until tender and golden.</p>
Step 11
<p>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.</p>
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