24 lb. leg of pork - the best cooking method

I bought this yesterday on impulse because it was 97 cents/lb. - I don't know about the U.S.A. but here in Canada that is a bargain. I will be putting it in the freezer until Easter (it was fresh.) There will plenty of people at Easter dinner to demolish this - the problem is, I need some serious advice on how to prepare it. I would love to leave the skin in place & score it for crackling and I would like to roast it low and slow so the meat is succulent and tender. I have two questions - 1. Will this cooking method work the same on a leg of pork as it would for a shoulder of pork? 2. How long will it take to cook a roast of this size? Also I would be thrilled to hear of anyone's experience with a similar roast(possibly from a restaurant kitchen) and I know this forum won't let me down. Luckily, I have a Calphalon roaster that will hold the monster!


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