Briefly toast the cumin in a pan and then pound it in a mortar. Peel and press the cloves of a whole bulb of garlic. Mix the juice of the limes and oranges with the pressed garlic and cumin. Place the leg in a large roasting pan and inoculate with the marinade created in this way. To do this, pierce the meat with a very narrow knife in several places (10 - 12) in a cross shape, widen the hole a little and drip in or press in the marinade. Pour the remaining marinade over the leg, put a lid on the roasting pan and refrigerate until the next day. Repeat the pouring over with a small trowel a few times during the day.
The next day:
Braise the leg with the marinade with the lid closed in the oven at approx. 180 ° C for 2 hours (pour the marinade over every hour). Then remove the lid and allow the leg to become crispy in 1.5 hours (180 ° C, possibly with forced air).
Cut the leg into thin slices and serve.
For us, this includes rice, black beans and cassava (Yuka con Mojo).
By the way: I haven`t forgotten the salt. The leg is very spicy and therefore everyone at the table can use salt themselves or not.
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