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By Dutch oven, I assume you mean a covered roaster suitable for stove top. This is the technique taught to be by my old Jewish grandmother which long predates slow cookers. I use a covered enamel roasting pan but you can improvise with heavy duty aluminum foil. Use 1 or 2 large onions cut in thick round slices. Lay on the bottom of the roaster. Place meat ...


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 ...

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