1 fresh leg of pork with skin attached
1/2 cup stuffed green olives
1 large onion, sliced and quartered
3 cloves garlic, sliced or chopped
cumin powder
salt

With a paring knife, stab slits deep into the meat. Do not stab thru the skin. Be generous with the amount of slits.

Stuff each slit with onion pieces, garlic and plenty of green olives until each slit is full.

Rub a generous amount of cumin into the outside of the exposed meat (not the skin). Sprinkle a generous amount of salt on the exposed meat.

Place on a roasting pan with a rack to hold the meat off of the bottom of the pan, skin side up.

Bake uncovered at 350°F for approximately 3 hours.

When the skin is getting browned after approximately 2 hours, mix a heavy brine solution of salt and water. Spread the salt water over the skin. This will make the skin very crispy as the pork finishes baking.

Total cooking time will vary depending on the weight of the meat.

Many like to squeeze a little juice from fresh limes over the meat after it is cooked.

Serve with white rice and black beans.

Submitted by: Leslie Cayado