Slow-Roasted Whole Pork Leg with Citrus Marinade

Name: Slow-Roasted Whole Pork Leg with Citrus Marinade
Prep time: 240 min
Total time: 240 min
Yield: 10 servings
Cuisine: Française
Ingredients: 1 whole bone-in pork leg (4 to 6 kg / 9–13 lbs); 3 carrots (for roasting); 5 potatoes; 100 ml olive oil; 1 bunch of fresh parsley; 1 onion; 5 garlic cloves; 1 carrot (for the marinade); 4 beef bouillon cubes; 2 tomatoes; 1 tablespoon salt; 100 ml water; Juice of 1 lemon; Juice of 1 orange

By Marie Lefebvre · Updated October 27, 2026

A tender, juicy whole pork leg marinated overnight in a vibrant blend of citrus, garlic, and fresh herbs, then slow-roasted to golden perfection. This showstopping roast stays incredibly moist thanks to a low-and-slow covered cooking method, surrounded by caramelized potatoes and carrots.

Prep⏱️ 240 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

1 whole bone-in pork leg (4 to 6 kg / 9–13 lbs)
3 carrots (for roasting)
5 potatoes
100 ml olive oil
1 bunch of fresh parsley
1 onion
5 garlic cloves
1 carrot (for the marinade)
4 beef bouillon cubes
2 tomatoes
1 tablespoon salt
100 ml water
Juice of 1 lemon
Juice of 1 orange

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

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Directions

1
Blend all marinade ingredients — onion, garlic, carrot, tomatoes, crumbled bouillon cubes, parsley, olive oil, salt, water, lemon juice, and orange juice — until completely smooth.
2
Place the thawed pork leg in a large zip-lock bag or deep dish. Pour all the marinade over the meat, seal, and refrigerate overnight.
3
The next day, preheat the oven to 200 °C (390 °F).
4
Remove the pork leg from the marinade and set aside one cup of the sauce for the final roasting stage.
5
Place the pork leg in a roasting pan, pour the remaining marinade around it, and cover tightly with aluminum foil, shiny side facing the meat.
6
Roast at 200 °C for 2 hours. The covered slow roast keeps the meat juicy and tender throughout.
7
Slice the roasting potatoes and carrots into rounds about 2 cm (¾ inch) thick.
8
Remove the foil, add the potatoes and carrots on the sides, pour the reserved sauce over the pork, and return to the oven uncovered for 40 more minutes until deep golden brown.
9
Rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices.

💡 Chef's Tip

Score the surface of the pork leg before marinating to help the flavors penetrate deeper into the meat. Leftovers are outstanding as pulled pork for sandwiches or tacos.