Pernil Relleno de Moros Y Cristianos

Pernil Relleno de Moros y Cristianos is a traditional Cuban dish consisting of roasted pork leg stuffed with black beans and rice.

Ingredients - Serves 8

Preheat the oven to 325°F.
In a large bowl, combine the cooked black beans, cooked white rice, diced onion, minced garlic, cumin, oregano, salt, and pepper. Mix well to combine.
Make a deep incision in the pork leg to create a pocket for stuffing. Fill the pocket with the black bean and rice mixture.
Rub the outside of the pork leg with salt, pepper, and olive oil.
Place the stuffed pork leg in a roasting pan and pour the orange juice and lime juice over it.
Cover the roasting pan with aluminum foil and roast in the preheated oven for 4 hours, or until the pork is tender and cooked through.
Remove the foil and increase the oven temperature to 400°F. Roast for an additional 30 minutes, or until the skin is crispy and golden brown.
Remove the pork leg from the oven and let it rest for 15 minutes before slicing.
Serve the sliced pernil relleno de moros y cristianos with the pan juices and additional black beans and rice on the side.