Rub the ingredients above unto the leg of pork and let it sit for an hour. Place the leg of pork in a bowl or pyrex large dish (or a marinating container) along with the marinade mixture. Marinate overnight and refrigerate (do not freeze), turning the other side after 12 hours. It is best to prepare the leg after lunch and turn the other side before bedtime.
In a large iron pan with lid, boil the leg of pork, along with the marinade mixture with the fat side down for an hour in very low heat. Turn the leg of pork after one hour. Make sure that the marinade mixture has not fully evaporated. Add in a few tablespoons of water in case the sauce becomes too thick.
Serve in a serving platter and garnish with fresh oregano leaves and chopped chives.