1 To make the adobo, rehydrate chiles in hot water until soft. Blend together with orange juice, garlic, onion, oregano, cumin and achiote until smooth.
2 Divide the mixture into two different bowls and set aside.
3 In a small saucepan, heat the butter and cook the adobo with evaporated milk and table cream. Season with salt to taste and set aside.
4 Truss the pork leg with kitchen twine on top of a cutting board to keep its shape. Set aside.
5 Heat a pan on medium and sear the pork leg until evenly browned. Glaze the leg with the second bowl of reserved adobo and roast for 1 hour or until cooked through.
6 Serve it sliced and coat with the rest of the reserved creamy sauce.