- 12 pounds boneless pork leg
- 2 cups hard apple cider, divided
- 1 onion, quartered
- 6 cloves garlic, peeled
- salt and ground black pepper to taste
- 1/2 cup blanched almonds
- 15 pitted prunes, sliced
- 1 1/2 (20 ounce) cans pineapple rings, juice drained and reserved
- 2 tablespoons lard
- Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
- Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
- Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
- Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.
04/01/2018
recipepes.com
Mexican Christmas Roast with Pineapple, recipe
PT15M
PT1H
5
455 calories
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