Crispy Pork Leg Oven Roast

Preheat your oven to 325 degrees Fahrenheit. A slow and low temperature is the key to getting a tender and juicy roast.

Pat dry the pork leg and make small incisions all over using a knife. This helps in allowing the flavors to penetrate the meat more effectively.

In a bowl, combine the minced garlic, salt, and pepper. Stir in the olive oil to make a seasoning paste. Rub this seasoning paste all over the pork leg, making sure to get it into the incisions.

Set the pork leg roast in a large roasting pan with a rack. Make sure the rack is sturdy to hold the weight of the leg. The rack will help circulate heat evenly, thus ensuring a beautiful crust.

Pour the chicken broth and wine into the bottom of the pan. This will not only keep the meat moist but also form the basis of your gravy.

Scatter thyme and rosemary over the top. A generous amount of herbs adds a bright, fresh flavor to this rich roast.

Roast the pork leg for about 4-5 hours. The cook time can vary depending on the size of your leg. For a succulent roast, aim for an internal temperature of 160-170 degrees Fahrenheit.

Once cooked, remove the pork leg from the oven. Rest for about 20 minutes before carving. Resting is as crucial as the cooking process itself. It allows the juices to redistribute, ensuring a moist and tender roast.

While the pork leg rests, prepare a gravy from the pan drippings. Carve the pork and serve it hot with the gravy.