pierna mechada?

Englsh/Spanish recipe

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
1/2 cup of blanched peeled almonds
6 large garlic cloves
1 1/2 cup of pineapple juice
1/2 of a large white onion chopped
2 tablespoons of lard or butter
1 teaspoon of salt
1/4 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 blander 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 inject the meat (in 4 or 5 points) with 1/4 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. (Note: 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 )
Bake in a prehated 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 1/2 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 alone with your mash potatoes.