All-in-one leek & pork pot roast

All-in-one leek & pork pot roast

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(9 ratings)

Prep: 15 mins Cook: 2 hrs


Serves 6
A cheap, easy Sunday lunch. Leeks are at their loveliest when they are slow cooked – they virtually melt

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal470
  • fat33g
  • saturates13g
  • carbs9g
  • sugars7g
  • fibre0g
  • protein32g
  • salt0.36g
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  • 1kg boned and rolled shoulder joint of pork



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 6 bay leaf
  • 2 garlic clove, sliced
  • bunch of thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, peeled and cut into wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 juniper berry, crushed
  • 1 tsp golden caster sugar
  • 1 tbsp white wine vinegar
  • 4 whole leek, trimmed then each cut into 3



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 250ml white wine


  1. Heat oven to 180C/fan 160C/gas 4. I like to untie and unroll the joint then lay 4 bay leaves, the sliced garlic and half the thyme sprigs through it, then retie it. If you’re not confident doing this then stab the meat all over and stuff the garlic, bay and thyme into the slits.

  2. Heat the butter and 1 tbsp oil in a casserole, then spend about 10 mins browning the pork on all sides. Add the onions, then continue to cook for about 5 mins until they start to soften. Add the juniper berries, scatter with sugar and add the vinegar. Simmer for a sec, then tuck the leeks and the rest of the bay and thyme in among the pork. Pour over the wine, cover, then cook in the oven for 1½-1¾ hrs until the meat is tender. The dish may now be cooled, then frozen for up to 1 month. Lift the meat from the pan to a board.

  3. Season the veg, then use a slotted spoon to lift it into a bowl. Taste the sauce and, if you think it needs it, reduce to intensify the flavour. Serves slices of meat with a bowl of vegetables and the sauce on the side.

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Comments (14)

german_connection's picture

It really was easy to make, and a taste explosion! Discarded the leeks, though, thought they were too mushy to serve! I'd give it 5 stars.

lseastwood's picture

Not unpleasant, but did not meet expectations. Meat was a bit dry, very garlicky (I love galic so it wasn't an issue for me, but some of my guests weren't so keen) and I found the sauce a bit lacking in flavour. Probably wouldn't bother with this one again

flirtinflight's picture

I cooked this whilst my mother was over and it was an absolute success with everyone - luckily there was lots leftover too! The leeks were the best my mother had ever tasted which was a big compliment.

marzipanfeind's picture

Really good. Replaced wine with cider, juniper with allspice and thyme with rosemary as that's what I had available. Served with the 'spiced apple relish' recipe from this website, using more of the same cider, and also made roast potatoes and carrots with rosemary. Finished off the meal with raspberry and apple crumble cake (also this website) to use the rest of the bramleys!

marzipanfeind's picture

Just made this again (with cider again) and added some potatoes this time. They cooked beautifully. Thickened the juices with cornflour.

belgium2970's picture

Easy and yet so tasty

jennifert's picture

Ridiculously easy to make. Halfway through I was worried there weren't enough leeks and added some more, and they went just as soft and tender as the rest. It's a really good Sunday lunch - put it in, go for a decent walk, come back and it's done.

julianaiwg's picture

I believe that the reason many folks (including us) found this to be a bit sour/acidic/whatever, is the bay. Even using 1/2 of the amount, we had a hard time with this recipe, and we won't be making it again (and we are leek lovers!).

vivienspiteri's picture

Sorry rated 4

vivienspiteri's picture

I cooked this for friends on Thursday. Found that I needed about another teaspoon of sugar as the sauce was a bit acidic. Also not keen on the bay leaves in the middle of the meat. People had to keep picking them out. Otherwise it was very sucessful.

l_thomson's picture

Did exactly what the recipe said, and found it delicious! I've never cooked leeks like this, but will definitely do it again.

janbomyers's picture

Delicious! We ate more meat per person than suggested. Made more gravy by thickening the meat juices with a flour and butter paste and using the stock from the carrots and potatoes that we ate with it.

ten10ten's picture

cooked this today and it was a great success first time my daughter has ever eaten leeks and onions the whole family enjoyed it and making this was easy one for the binder.

gourmetone's picture

Made this yesterday. The pork was very tender and the sauce lovely and sweet. If I make it again I would try to make the sauce thicker.

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