Preparation

Prepare a sauce with garlic, salt, paprika, oregano and pepper.

Add the wine, the juice of half a lemon and, little by little, the oil until it forms a thick paste.
The leg is greased with puree and left to rest overnight.
The next day it is roasted, opening from time to time to sprinkle with its own juice or a little wine until it is well roasted.
After cold, it is cut into flakes as it is consumed.

Ingredients

  • 1 pork leg
  • 1 head of garlic, 1 lemon
  • 1 cup of white wine
  • oil
  • Salt
  • oregano
  • paprika and pepper.