1/2cupof brined pitted olives(throw away the brine)
8clovesof garlic, peeled
1tablespoonof parsley finely diced
2bell peppers diced into small cubes
4tablespoonsof bitter orange juice, or lime juice
Carve deep holes in the meat on the opposite side of the skin, parallel to the muscle fiber. Keep a distance of about 3 inches between each hole.
Scrub with the lime, getting the juice into the cuts.
Mix in all the ingredients for the seasoning in a blender to obtain a coarse paste.
Using a teaspoon, stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface (the side opposite to the skin).
Let it rest in the fridge for at least 5 hours before cooking (best overnight).
Pre-heat the oven to 300°F [150°C].
Place on a roast tray with rack (Amazon affiliate link) or else the bottom of the roast will just boil in its own juices. Place skin-side up.
If you have a meat thermometer.
Roast until the thermometer reaches 71 °C [160 °F], start measuring at 3.5 hrs cooking time, with the tip of the thermometer reaching the center of the ham.
If you don't have a meat thermometer
Cook for 4 hours. Turn around and stab deeply with a carving knife. Check that the meat is not pink and has a uniform color throughout. Return to the oven if necessary and cook for another 30 minutes (always skin side up) before testing again. Repeat as necessary.
If you are wondering about the mystery behind this juicy, plump, flavorful dish, look no further than the seasoning that this dish is made with, half dry rub, half marinade. This works in the same manner as brining, only better, as the pockets of seasoning carved into the meat infuse the pork with all its flavors.Please keep in mind the type of oven you have. Convection ovens cook foods 30% faster than regular ovens, so adjust your timing for it if you have one. I strongly advise that you acquire a meat thermometer, as this will guarantee that your pork is cooked safely and to perfection.