roast leg of pork - done in the slow oven - never done it before. please advise on techniques and what to do with it.

[SnappyLaGore]

went into my lovely butchers yesterday for some of their cooked ham and delicious bacon... and hes flogged me a 7and a half pound hunk of pork with instrucyions to cook it for 3 hours or so...

but i reckon if i do it in the slow oven of the aga for i-dont-know-how-long and baste it i-dont-know-how-often (with what? its own fat?) then itll be falling apart and licious.

what do you think, kind and wonderful domesticly goddesslike mners [creep creep]?

and, since i dont never do pork, what do i make to go with it? i thought about baking an apple but what else? spuds and veg is about as inspired as i can think of...

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thank you knickers.
good name btw

you should baste it with honey, soy sauce, orange juice and olive oil after having rubbed sea salt in to the skin.
put it in the hot aga for 20 minutes then baste again and cover with foil and do the basting every 30 mins and cook it in there for 6 hours.

I serve my slow roast pork with mexican stylee rice, ie rice cooked in stock with sauted minced green peppers, coriander, red onions and garlic.

god, I love pork.

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ooh suzy. am salivating. [wide eyes emoticon]

yes yes
start it in a normal oven at 220, turn oven down to 160
take it out for 6 or 7 minutes while the temperarture drops and then go for it.

I do it with pork shoulder for xmas dinner

that's why I 'm so plump at the moment, it "sits" in one's regions for weeks after ingestion

my leg of pork is well underway btw...

just off to baste again. (mmm, yummy)