Roast leg of pork

Yield : 10 servings Ingredients : Marinade: Brown sugar 1 grated panela 1 cup tequila 3 tablespoons chopped rosemary 10 morita pepper chopped 3 tablespoons shallots threaded 1 clove garlic, minced 3 ½ kilos of boneless pork leg 1 tablespoon salt 1 tablespoon pepper 3 sprigs rosemary 1 cup sliced carrot 1 cup sliced pore 2 tablespoons olive oil 2 sprigs rosemary Procedure: Preheat oven to maximum temperature. For the marinade, mix in a bowl the grated jaggery, tequila, rosemary, chilies, shallots and garlic. Reserve. Leg Sprinkle with salt and pepper inside and out, accommodates rosemary in the center and add a little olive oil. Place in a deep baking pan carrot, leek, leg up, bathe with half the marinade, lower the oven temperature to 180 ° C and bake 30 minutes or until lightly browned.