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This traditional Mexican recipe for roast leg of pork is a festive Christmas centerpiece that's a beautiful alternative to ham or turkey. Enjoy at Christmas or for any special occasion!

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
cook:
5 hrs 30 mins
additional:
6 hrs 10 mins
total:
11 hrs 70 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

329 calories; protein 47.8g; carbohydrates 13.2g; fat 9.1g; cholesterol 124.8mg; sodium 1477.2mg. Full Nutrition
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