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Slow Roasted Leg of Pork with vegetables

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This is a perfect dish that is ripe for mass production when you have lots to dinner – slow roasted leg or shoulder of pork. If you have a big enough oven dish you can get several in there at the same time. It would work equally well for a big home party and as one of my One Dish One Brew tavern recipes.

This dish takes about 5 hours to cook, so get it on in the morning and then ignore it. Normally I would suggest cooking this on the bone, but for this purpose go for deboned – it will be easier.

I cooked this last night and it went down very well, so this is hot off the press!

Ingredients

I have done this for 1 leg, so adjust accordingly

Unroll the pork and lay it skin side up. Score the skin heavily then turn it over. Rub the flesh with a little sea salt and the lemon juice. Put it aside for half an hour, covered.

Chop the sun-dried tomatoes finely, chop the herbs roughly and crush the garlic.

Cut into the pork flesh with deep cuts to create lots of places for the herbs to go without cutting through to the skin. Pepper heavily then spread over the herbs, sun-dried tomatoes and garlic.

Roll the pork back up and tie firmly with string. Rub the skin with salt and olive oil.

Pork trussed up ready to roast

Heat the oven to around 200°C and put the pork into the oven for 20 minutes, uncovered. Once the skin is beginning to brown, turn the oven down to about 160°C and cover the pork with foil, making sure the foil is properly sealed around the roasting tin – it is important that we keep all the juices in. Roast for 4 or more hours. If you are doing more than one, just squeeze them in.

Chop up the veg roughly. Remove the pork from the oven and lift out of the pan. Spoon out the excess fat from the oven pan. but leave any of the lovely liquid in the bottom of the pan, which is good!

Put the veg on the bottom of the pan with the tinned tomatoes and put the pork back on top. Reseal the foil properly and cook for another hour. You want to cook this till the pork is falling apart.

After an hour, check the pork. I cut into it at this point and spooned the cooked veg and liquid all over it and into the cuts, then cooked it for another ten minutes.

Once cooked, remove the pork and shred up – you won't need to carve it. Cover with foil and keep warm.

Pour the stock into the pan and bring to the boil with the veg and tomatoes. Pour all this into a liquidiser and blitz. Don't burn yourself! If there is a lot, do it in batches.

Pass the resulting puree through a coarse sieve to create a rich, tomato and veg sauce. Drizzle some of this over the plate of pork and put the rest in a serving jug.

This is a Greek dish by influence so you could sprinkle the cooked pork with fresh oregano and parsley and throw on lots of chopped black olives. However, I am aware that some people do not like olives so I did not put it in the ingredients. I served this with sauteed new potatoes, salad and bread.

Oh, and a huge amount of cold white wine...

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