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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


  • 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


  • 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.


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