Mexican Christmas Roast with Pineapple
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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! [Recipe originally submitted to Allrecipes.com.mx]"
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Ingredients11 h 55 m servings 329 cals
Original recipe yields 24 servings
- 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.
Per Serving: 329 calories; 9.1 g fat; 13.2 g carbohydrates; 47.8 g protein; 125 mg cholesterol; 1477 mg sodium. Full nutrition