Slow Roast Leg of Pork

People usually use the shoulder of to slow roast to take advantage of the fat and connecting tissues.  Here I have a leg roast, a much leaner cut, healthier to eat.  I rubbed it with salt, black pepper, fennel, cumin, coriander seeds, garlic, rosemary and oregano all mashed up in a pestle after I scored the skin. It roasted for 30 minutes at 450℉ then 2 hours at 250℉ covered.  Garlic, onion, carrot and celery were then added to roast for an hour more uncovered.  The meat was finally roasted by itself at 400℉ for 20 minutes to crisp the skin.  Water was added to the pan with the vegetable to simmer for 20 minutes, skimmed off the fat and then pureed and strained to make the sauce.  Despite the leanness, the low temperature under which it cooked most of the time kept the meat moist and tender, not the fatty melt-in-you-mouthness of a shoulder cut, but the satisfying soft meatiness of a good roast.  And the crackling, OMG, is to die for, quite literally.