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I have a huge (for me) leg of pork that's 5.9kg/13lb. I'm thawing in the fridge for the next 4 days before cooking.

How do slow cook for tenderness/fall off the bone as well as great crackling?

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1 Answer 1

up vote 2 down vote accepted

Slow cooking and great crackling do not go hand in hand. Your best bet will be to remove the skin, score and salt it well, and grill/broil it separately.

For the leg itself, low and slow is the way to go. How long depends on how long you've got, but 5 or 6 hours in a low oven will do the trick. Start off with the oven on as high as it will go, throw some garlic, onions and herbs in the pan with the pork, add a splash of water, and cover with foil, then put the meat in and lower it to 160C/320F and go read a book.

You want to make sure the meat reaches 70C/160F internally, incidentally.

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What temperature should I use for the slow cooking? Thanks! –  DaveO Jul 8 at 11:25
    
About 160C/320F. –  ElendilTheTall Jul 8 at 13:17
    
Amended my answer and added a further tip –  ElendilTheTall Jul 8 at 14:45
    
Most importantly, get a meat thermometer and put it into the thickest part of the meat. Once it gets past 120F check it every 20 minutes to make sure you don't overcook it as it will get dry. Meat thermometers are cheap and make a huge difference. –  GdD Jul 8 at 16:50
    
Sorry - for the crackling you mean remove it when the roast is done and grill it while the slow-cooked pork is resting? –  DaveO Jul 10 at 9:14

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