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Roasted Pork Leg Recipe

I like this roasted pork leg recipe because it is very easy to cook and the end result is a delectable dish that will impress your guests, even the most demanding connoisseurs. The leftovers, if any, will be great in a taco, sandwich or Panini the next morning.
Course Pork
Cuisine Mexican
Keyword authentic mexican pork chop recipes, boneless pork leg roast recipe, Mexican Pork Leg Torta, roasted pork leg recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
0 minutes
Total Time 3 hours 50 minutes
Servings 24 Servings
Calories 373kcal

Ingredients

  • 1 Leg of pork of about 12 pounds skin removed.
  • 15 seedless prunes cut in half
  • 2 cups of sparkling apple cider with some alcohol content or 2 cups of white wine
  • ½ cup of blanched peeled almonds
  • 6 large garlic cloves
  • 1 ½ cup of pineapple juice
  • ½ of a large white onion chopped
  • 2 tablespoons of lard or butter
  • 1 teaspoon of salt
  • ¼ teaspoon of black pepper
  • 1 Turkey size oven bag
  • 3 rings of canned pineapple drained for decoration
  • 3 canned cherries drained
  • 2 Tablespoons of light brown sugar

Instructions

  • In your blender place the garlic, chopped onion, salt and pepper with 1 cup of the wine or cider. Blend until it forms a paste and set aside. Using a sharp paring knife make incisions on the meat. Introduce almonds and prunes inside the incisions you made to the meat.
  • With the help of a kitchen, syringe injects the meat (in 4 or 5 points) with ¼ cup of the wine. Spread the 2 tablespoons of lard on the meat.
  • Place the pork leg inside the oven bag and then in a large baking pan. Mix the pineapple juice with the paste you prepare in the blender and cover the meat.
  • Bake in a preheated oven at 350 for 3 hours. After this time open the bag being careful when opening to avoid a steam burn. Place the pineapple rings and cherries, sprinkle the brown sugar over the meat. Return to the oven and keep cooking for ½ hour more basting the meat with its own juices until it is golden brown.
  • With the juices left in the pan, you can prepare a gravy to go along with your mash potatoes.

Notes

The recipe says to marinate the meat for at least 6 hours before baking, I skip this step since the meat will be tender, flavorful and juicy using the oven bag

Nutrition

Serving: 1Serving | Calories: 373kcal | Carbohydrates: 10g | Protein: 43g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 255mg | Potassium: 883mg | Fiber: 1g | Sugar: 6g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 3mg