Slow-Roasted Pork Leg Marinated in Red Wine and Herbs

Name: Slow-Roasted Pork Leg Marinated in Red Wine and Herbs
Prep time: 720 min
Cook time: 230 min
Total time: 950 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1 bone-in pork leg (approx. 3 kg / 6.5 lb), skin removed; Juice of 6 lemons; 2 cups dry red wine; 3 tablespoons red wine vinegar; 2 tablespoons soy sauce; 3 whole heads of garlic, cloves peeled and crushed; 4 onions, roughly chopped; 2 tablespoons Dijon mustard; 1 tablespoon fresh rosemary, chopped; 1 tablespoon dried thyme; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; 1 teaspoon crushed red pepper flakes; 1 teaspoon ground black pepper; 2 tablespoons olive oil; Salt to taste

By Marie Lefebvre · Updated October 26, 2026

A showstopping pork roast marinated overnight in red wine, lemon juice, garlic and aromatic herbs for deep, complex flavor. Low-and-slow oven roasting delivers a crackling golden crust with incredibly juicy, fall-apart meat inside. Perfect for Sunday gatherings or holiday feasts.

Prep⏱️ 720 min

Cook🔥 230 min

Servings👥 6 servings

Difficulty📊 Medium

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🛒 Ingredients

6 servings

1 bone-in pork leg (approx. 3 kg / 6.5 lb), skin removed
Juice of 6 lemons
2 cups dry red wine
3 tablespoons red wine vinegar
2 tablespoons soy sauce
3 whole heads of garlic, cloves peeled and crushed
4 onions, roughly chopped
2 tablespoons Dijon mustard
1 tablespoon fresh rosemary, chopped
1 tablespoon dried thyme
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
2 tablespoons olive oil
Salt to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Make the marinade: blend garlic, onions, lemon juice, red wine, vinegar, soy sauce, mustard and all herbs and spices together. Drizzle in olive oil while blending until you get a smooth, thick paste.
2
Score the pork leg deeply all over with a sharp knife. Rub the marinade paste generously over the outside and push it into the incisions to season the meat all the way through.
3
Place in a large zip-lock bag and refrigerate for 12 hours, turning twice to ensure even marinating.
4
Preheat oven to 160 °C / 320 °F. Transfer the pork to a deep roasting pan, pour 3 cups of water into the bottom and cover tightly with aluminum foil.
5
Roast for approximately 1 hour per kilogram. Remove the foil for the last 50 minutes to develop a deep golden-brown crust.
6
Baste the roast with pan juices every 30 minutes. Rest for 15 minutes under foil before carving and serving.

💡 Chef's Tip

Deglaze the roasting pan drippings with a splash of red wine and reduce over high heat for a rich, effortless pan sauce. Serve alongside roasted potatoes, root vegetables or creamy polenta.