It is hard to tell just from text descriptions, but I believe your pork leg is under-cooked.
Note that it is likely fully cooked in the sense of safety, but it has not had long enough for the slow process of collagen to gelatin conversion.
Pork legs (or hams, depending on what you have exactly) are well used muscles with a lot of connective tissue, comprised of the protein collagin. This is tough, even when fully cooked to 165 F / 74 C (which is well done for most meats).
At temperatures above above 180 F / 82 C, in the presence of water (which is in the meat already), the collagen will begin to convert to gelatin, which has a moist, unctuous texture.
This process is both time and temperature dependent. At lower temperatures, it takes more time; at higher, it is faster.
Continuing to slowly roast your pork leg will allow this slow conversion to happen, making it again become tender and unctuous, because of the lubricating affect of the gelatin. In fact, it will eventually be pullable just with a couple of forks (although shoulder is even better for this).
You would probably be better served by cooking it at least three hours; four might be even better.