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Mexican Christmas Roast Pork
Mexican Christmas Roast Pork
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Prep Time:
30 minutes
Cook Time:
330 minutes
Total Time:
730 minutes
Marinated pork leg roasted with cider, almonds, prunes, and pineapple for a festive Mexican twist.
Ingredients:
  • 12 pounds boneless pork leg
  • 2 cups hard apple cider, divided
  • 1 onion, quartered
  • 6 cloves garlic, peeled
  • 0.5 cup blanched almonds
  • 15 pitted prunes, sliced
  • 1.5 (20 ounce) cans pineapple rings, juice drained and reserved
Instructions:
  • Score the pork using a sharp knife to create several slits on the top of the leg, then transfer it to a large bowl.
  • In a blender, puree 1 cup of cider with onion, garlic, salt, and pepper until smooth. Pour the mixture over the pork, cover with plastic wrap, and let it marinate in the refrigerator for 6 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C) while allowing the pork leg to come to room temperature outside the refrigerator.
  • Place the pork leg in a roasting pan, keeping the juices aside. Combine pineapple juice with the reserved juices and pour over the pork. Stuff almonds and prunes into the slits on top and in the center of the pork. Use a baster to inject some of the remaining cider into the pork. Pour any leftover cider on top. Spread lard over the pork and top it with pineapple slices before covering the pan with aluminum foil.
  • Roast in the oven, brushing with pan juices every half-hour, until the thermometer reads 145 degrees F (63 degrees C) in the center, which should take 5 to 6 hours. Uncover and bake for an extra 30 minutes until browned. Rest under foil for 10 minutes before slicing.

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