Smoky, slow roasted leg of pork


We bought another quarter of a pig last week, and served up this super succulent slow roasted leg for my in-laws Sat lunchtime. I’ve adapted a barbecue sauce recipe over time, which was used as the marinade, and oh my goodness it was delicious. Everyone had seconds…and thirds… always a great compliment for any cook!

2.5-3kg bone-in leg of pork
Tbsp olive oil
Tbsp balsamic vinegar
Tin of tomatoes
180ml freshly brewed coffee (double espresso & hot water)
60ml tamari
60ml black treacle
60ml dijon mustard

– preheat the oven to 200C/410F

– combine the tomatoes, coffee, tamari, treacle & mustard and set to one side

– place the pork on a large non-stick baking tray, make several deep cuts into the skin across both directions so you have a criss cross

– rub the olive oil and balsamic all over the skin, place in the oven and roast for 30 mins

– turn the oven down to 150C/320F and take the meat out

– pour the marinade all over, put the tray back into the oven and roast for three hours

– check the meat hourly to ensure nothing is burning, add a drop of water to the bottom of the pan if necessary

– remove the meat after three hours and along with all juices from the pan, place into a large lidded pot

– allow to rest in the pot with the lid on for at least an hour, which will create a fab gravy

– serve with green veg and roasted roots



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