Roast Leg of Pork

This recipe is incredible.  It takes some time, but it is worth the effort.  Do it!!

Roast Leg of Pork



1.5 liters Coca-cola

1 head garlic, peeled and smashed

5 bay leaves

1/2 cup kosher salt

1 Tbsp whole peppercorns


Herb rub:

1/4 cup fresh sage leaves

4 Tbsp fresh flat parsley

10 garlic cloves, chopped fine

1 Tbsp kosher salt

1 tsp freshly ground black pepper

1/4 cup olive oil



1/2 cup apple cider

2 Tbsp brown sugar

1 tsp ground cloves



A day ahead, score the leg of pork about 1/2 inch deep to make a diamond pattern on the top half.  In a stockpot, mix the brine ingredients well, place the roast, top side down, in the brine.   Refrigerate overnight.

On roasting day, preheat the oven to 450 degrees.  Chop the herbs very fine, mix the herbs with the garlic, salt, pepper, and olive oil to make a paste.  Rub the paste generously over the leg of pork.  Place the roast scored side up on a rack in the middle of the oven.  After 20 minutes, turn the oven down to 325 degrees, open the oven for 20 seconds to bleed off some of the heat, and then continue to roast, testing with a thermometer until it reaches 145 degrees in the middle.  It could be anywhere from four to twenty pounds.  It should take at least an hour and a half, and as many as four hours, depending on the size.



While the the roast is in the oven at the high temperature, mix the glaze ingredients in a saucepan and heat slowly until the sugar dissolves, then simmer until it’s time to turn down the oven.  After the oven has reached 325, brush glaze on the roast every hour until it’s done.

When the roast reaches the desired 145 internal temperature, remove from the oven, cover with foil, and allow it to rest for 20 minutes before carving.  It will continue to cook under the tent, and the juices will retreat back into the meat.

Serve with fresh swiss chard sauteed in good olive oil with garlic and toasted pine nuts.


About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 5, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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