Mexican Christmas Roast Pork

Prepare the Pork: Pierce the pork leg deeply and generously with a sharp knife to create slits all over the surface. Place in a large bowl. (5 minutes)

Create the Marinade: Combine 1 cup of hard apple cider, quartered onion, peeled garlic cloves, salt, and pepper in a blender. Blend until completely smooth. (5 minutes)

Marinate: Pour the blended marinade over the pork leg, ensuring it's thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to fully penetrate. (6-12 hours)

Preheat: Preheat your oven to 350 degrees F (175 degrees C). Remove the marinated pork leg from the refrigerator and allow it to come to room temperature for about 30 minutes for more even cooking. (30 minutes)

Prepare for Roasting: Transfer the pork leg to a roasting pan, reserving the flavorful juices that have collected in the bowl. Mix the reserved pineapple juice into the bowl with the other juices; pour this mixture over the pork. (5 minutes)

Stuff and Inject: Insert the blanched almonds and sliced prunes into the slits you made earlier on top and in the center of the pork leg. Using a baster or syringe, inject some of the remaining hard apple cider into the pork at various points. Pour any remaining cider over the top. (10 minutes)

Add Lard and Pineapple: Generously rub the lard over the entire top surface of the pork. Then, arrange the pineapple slices neatly over the top, covering as much of the pork as possible. Cover the roasting pan tightly with aluminum foil. (5 minutes)

Roast: Bake in the preheated oven, basting the pork every 30 minutes with the pan juices. Continue baking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F (63 degrees C). This should take approximately 5 to 6 hours. (5-6 hours)

Brown: Remove the aluminum foil and continue baking until the pork is beautifully browned, approximately 30 minutes more. (30 minutes)

Rest: Remove the roast pork from the oven. Cover it loosely with foil and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (10 minutes)

Carve and Serve: Carve the pork leg and serve with your favorite sides. Enjoy this festive and delicious centerpiece!