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This recipe is part of our collection of holiday dishes: the succulent Colombian-style Adobo Pork Roast 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.
Ingredients
2 ½ cups
(33.8 oz.) GOYA® Pear Nectar, divided
¼ cup
GOYA® Panela – Brown Sugar, grated
2
chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced, plus 1/4 cup adobo sauce
¼ cup
GOYA® Apple Cider Vinegar
2 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
2 tbsp.
GOYA® Minced Garlic
1 tbsp.
GOYA® Ground Cumin
1 tsp.
GOYA® Oregano Leaf
½ tsp.
ground Allspice
½ tsp.
GOYA® Ground Cinnamon
½ tsp.
ground Cloves
1
bone-in pork leg, about 8 to 10 lbs.
1 pkg.
(2.8 oz.) GOYA® Powdered Chicken Flavored Bouillon
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
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.
Step 2
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.
Step 3
Preheat oven to 350°F.
Step 4
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.
Step 5
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.
Step 6
Remove foil and broil for 8 to 10 minutes or until skin is crispy and golden brown. Reduce oven temp to 425°F.
Step 7
Transfer pork to serving dish. Cover and let rest for at least 20 minutes.
Step 8
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.
Step 9
Transfer grapes and pears to 13 x 9-inch baking dish. Pour ¼ cup pan juices over fruit and toss to coat.
Step 10
Bake in preheated oven for 15 to 20 or until tender and golden.
Step 11
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.
New from Goya
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