Comments on: The Perfect Pork Roast

By: Judy

Judy — Tue, 25 Jan 2011 22:52:52 +0000

Well some of us in ‘the ville’ use a good Exact o knife..but I’ve never seen a pork leg soooooooooooooooooooo huge…good on ya…wonderful tradition…for your family!

By: Renee

Renee — Tue, 23 Feb 2010 19:22:09 +0000

Yes…I keep it in for all 6 hours! Comes out perfectly every time.

By: Nieves santos

Nieves santos — Thu, 18 Feb 2010 00:53:53 +0000

Hi, I just read this recipe, it sounds delicious!
Is the temperature in the oven 400F all the 6 hours?

By: Aimee

Aimee — Tue, 16 Feb 2010 01:11:30 +0000

I’ve never attempted a pork roast such as this, although I’m not daunted by cooking up serious hunks of meat. Must try soon; it sounds ideal for our Quebec sugar shack feasts!

By: Elly

Elly — Mon, 25 Jan 2010 16:12:12 +0000

I swear I can smell this! Will try a pork roast in this way very soon. Thanks for the post about it.