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servings:

Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn't be easier -- or better.

• 3 heads garlic, minced, plus 5 cloves, halved
• 1/4 cup grated lemon zest
• 1/4 cup fresh lemon juice
• 3 bunches fresh oregano, chopped
• 1 1/2 cups extra-virgin olive oil
• 11/2 cups extra-virgin olive oil
• 1 leg of pork (20 pounds), bone-in, skin-on
• 2 cups dry white wine

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