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Christmas pork leg marinated in adobo sauce and slow-roasted is a holiday feast staple. This high protein, family celebration dish is a fresh, flavorful centerpiece for Nochebuena.
Remove stems and seeds from the guajillo and ancho chiles; toast in a dry skillet over medium heat for 1-2 minutes, then soak in hot water for 10 minutes until softened.
Blend soaked chiles with garlic, onion, orange juice (squeeze juice from orange), apple cider vinegar, oregano, cumin, black pepper, and salt until a thick adobo marinade forms.
Pat the pork leg dry. Using a sharp knife, make deep incisions all over. Rub adobo marinade thoroughly over and into the slits for maximum flavor. Marinate at least 4 hours, preferably overnight, refrigerated and covered.
Heat oven to 325°F (163°C). Place pork leg on a rack in a large roasting pan, drizzle with olive oil, scatter bay leaves around, and tightly tent with foil.
Roast for 3.5 hours, basting with accumulated juices every hour; uncover for the last 45 minutes and increase heat to 375°F (190°C) to brown and crisp the exterior. Let rest 20 minutes before slicing and serving.
