Another delicious, rustic recipe that you can serve for all occasions. My “Oven Roasted Potato” is the perfect side for it.
You won’t need many things as it is not a complicated recipe but it’s robust flavor will have your family stand in line for seconds. So here it goes.
- 1 pork leg (or any part of the pork that you would use for a pot roast (best if it has the skin)
- 1 tbsp olive oil
- 1 tsp freshly crushed black pepper
- 1/2 tsp. dry thyme
- 5 cloves of garlic, peeled, cut in for lengthwise
- 3 strips of bacon, cut into 1/2 inch wide strips
- 1 tsp sea salt
- 1 tbsp chipotle oil (optional
Wash and pat-dry pork. Take a sharp knife and poke about 1 inch deep holes into the meat all over. Alternate garlic and bacon pieces to fill each hole. When done mix together salt, spices and oils, then rub into meat all over.
Preheat oven to 375F and place 1 cup of water into a roasting pan with a spring of fresh thyme of 1/4 tsp dry. Add meat to liquid and cover with parchment paper to prevent the grease messing up your oven. Bast roast every 30 minutes with the liquid that it’s roasting in. Bake for 3 hours or until tender. You will need to add another cup of water every hour.
Remove from oven, cover and let rest for 20 minutes. Serve with your favorite side dish.
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