A boneless leg of pork is a proper Sunday-lunch cut: simple, generous, and easy to carve once it’s rested. Cooked well, you get the best of both worlds — crisp, salty crackling on top and soft, juicy pork underneath.

The key is temperature control: start hot to get the skin going, then lower the heat so the pork roasts gently and stays tender. To make it feel even more like a roast built around the seasons, add a few pieces of fruit or veg straight into the tin. As everything cooks together, the produce softens in the pork juices while herbs perfume the tray — a low-effort way to build flavour and serve the whole roast from one tin.

Roast pork cooking time (boneless leg)

Total cooking time = 25 minutes at 225°C + (25 minutes per 500g at 180°C).
(If using fan, a common equivalent is 210°C fan then 160°C fan.)

Internal temperature: aim for at least 65°C at the thickest part of the meat, then rest 40 minutes. A thermometer is the best guide.

Handy timing guide (examples)

• 1kg: 25 min + 50 min = 1 hr 15 min

• 1.5kg: 25 min + 75 min = 1 hr 40 min

• 2kg: 25 min + 100 min = 2 hr 5 min

Always check temperature rather than relying on time alone.

What you’ll need

• Boneless leg of pork (ideally skin-on for crackling)

• A little oil (rapeseed or olive oil)

• Fine sea salt (or flaky salt, lightly crushed)

• Roasting tin/dish (a rack is optional but helpful)

• Meat thermometer (recommended)

Seasonal produce to roast in the tin (optional, recommended)

Add your chosen produce around the pork so it roasts in the juices.

What we used: pears + rosemary
Other great options: apples, onions, fennel, carrots, squash, potatoes

Toss the produce with:

• a little oil 

• a pinch of salt

• optional: a splash of water, cider, or stock (helps stop the tin juices catching, especially with fruit)

Keep produce in a single layer where possible so it roasts rather than steams.

How to roast a boneless leg of pork (step-by-step)

1. Bring the pork to room temperature
   Take the pork out of the fridge 1–2 hours before cooking. Pat the skin very dry with kitchen paper.

2. Season for crackling
   Lightly oil the skin, then season generously with sea salt all over, working it into any creases.

3. Add seasonal produce to the tin
   Scatter your prepared produce around the pork in the roasting tin (single layer if you can).

4. Roast hot to start
   Preheat the oven to 225°C. Roast for 25 minutes to kick-start the crackling.

5. Lower the heat and finish roasting
   Reduce the oven to 180°C and roast for 25 minutes per 500g.
   Check the thickest part of the meat: aim for at least 65°C. If you prefer pork a little more done, take it higher — your thermometer is the best guide.

6. Rest properly
   Remove from the oven and rest for at least 40 minutes before carving. Resting makes the pork juicier and much easier to slice cleanly.

7. Serve
   Carve the pork, spoon over the roasting-tin juices, and serve with the softened seasonal produce from the tin.

Tips for the best crackling and juiciest pork

• Dry skin = better crackling. Pat thoroughly dry. If you have time, leave the pork uncovered in the fridge for a few hours (or overnight) to air-dry the skin.

• Salt matters. Be generous and press it into the skin.

• Don’t cover while roasting. Steam is the enemy of crackling.

• Use a thermometer. It removes guesswork and helps avoid overcooking a lean cut like leg.

• Protect the tin juices. A small splash of water/cider/stock around the produce helps stop sugars (from pears/apples) catching during the roast.

• Rest is non-negotiable. 40 minutes sounds long, but it’s what gives tender slices and keeps juices in the meat, not on the board.