Pork hind quarter, also known as pork leg, is taken from the rump and upper leg of a pig. Pork hind quarter has tender, rich meat that takes well to oven-roasting. Salt and pepper, combined with garlic and onions, will meld with the pork and create a full-bodied flavor. Cook a pork hind quarter with carrots and potatoes to complete a meal in approximately four and one half hours.
Things You'll Need
2 tsp. salt
2 tsp. ground black pepper
4 tbsp. garlic powder
10 lb. pork hind quarter
3 cups sliced white onion
25 baby potatoes
20 peeled carrots
3 cups halved button mushrooms
Preheat an oven to 350 degrees Fahrenheit and preheat a frying pan over medium-high.
Sprinkle salt, pepper and garlic powder over all sides of the pork hind quarter. Rub the seasonings into the meat with your fingers.
Brown all sides of the hind quarter in the preheated frying pan. Remove the hind quarter from the frying pan and place into an ungreased roasting pan.
Lay the sliced white onions over and around the meat. Add enough water to fill the roasting pan half way. Cover tightly with aluminum foil and bake in the preheated oven for three hours.
Remove the foil from the pan and add the baby potatoes and peeled carrots. Cook for an additional 45 minutes. Add the halved mushrooms and cook the roast for an additional 20 minutes.
Remove the roast from the pan and let the meat stand for 20 minutes. Check the meat's internal temperature with a meat thermometer; it should be at least 155 degrees Fahrenheit. If not, place back into the oven and check the temperature every 10 minutes.
Serve sliced with the roasted vegetables on the side.
Store any leftover pork in a sealed container in the refrigerator for up to four days.