3 rings of canned pineapple drained and 3 canned cherries also drained for decoration
2 Tablespoons of brown sugar or honey
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.
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, ensuring to penetrate the incisions you had prepared.
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 or glaze with honey 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 along with your mash potatoes or roasted potatoes.