Mexican Christmas Roast With Pineapple

1. 1

   Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.

2. 2

   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.

3. 3

   Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.