This is the dish that symbolizes Christmas. Traditionally cooked "en puya", that is crossed with a stick over a rotating base and cooked over coal-fire. We present here a recipe that can be prepared using a regular oven.

Time: ...
Difficulty: Medium
Serve: 6 people

Before you start to cook: Pre-heat the oven at medium fire.

Ingredients:

• 16 lbs of pork (leg or whole)
  
  ~For the seasoning
• 1/2 cup of sliced seedless olives
• 1/2 cup of capers
• 1 large onion diced into small cubes
• 4 tablespoons of mashed garlic
• 1 teaspoon of parsley finely diced
• 4 tablespoons of powdered oregano
• 2 tablespoons of powdered black pepper
• 1 cup of green peppers diced into small cubes
• 2 tablespoons of vinegar
• 2 tablespoons of oil
• 1/4 cup of salt

Preparation:

1. Mix in all the ingredients for the seasoning.
   
2. With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
   
3. If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices. Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.
   
4. Serve with moro de guandules con coco, ensalada verde y ensalada rusa.

i was told that if you wash the pig with a fresh pot of coffee and rinse it with water before seasoning, it reduces alot of that celdo (sorry i dont have the english translation for that word) taste.....a taste that i dont like.