Pernil Relleno con Moros y Cristianos

If you can't find sour orange juice (which comes from Seville oranges), use 1/4 cup regular orange juice blended with 2 tablespoons each lemon and lime juice. Start the moros y cristianos recipe the day before.

Country of Origin
Preparation time

1 cup olive oil
1/2 cup sour orange juice
10 garlic cloves, chopped
1/2 tsp. oregano
Salt and freshly ground black pepper
6- to 8-lb. bone-in fresh ham or pork shoulder
4 cups Moros y Cristianos


1. In a small bowl, combine oil, orange juice, garlic, oregano, and salt and pepper to taste. Let stand for 1 hour.

2. With a sharp knife, cut pork lengthwise, exposing the bone. Cut around the bone and remove. By making small cuts, spread meat until flat. Trim into a rectangular shape. Discard any excess fat.

3. Transfer the meat to a shallow pan. coat with the marinade and refrigerate for at least 2 hours.

4. Preheat the oven to 375°F.

5. Spread Moros y Cristianos down the middle of meat and fold both ways to fully cover stuffing. Tie with a string both lengthwise and across. Roast for 20 minutes per pound or until inside cavity reaches 150°F.