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


  • 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 leaves
  • 2 garlic cloves, sliced
  • bunch of thyme


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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 onions, peeled and cut into wedges



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

  • 5 juniper berries, crushed
  • 1 tsp golden caster sugar
  • 1 tbsp white wine vinegar
  • 4 whole leeks, 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, questions and tips

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2nd Mar, 2014
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.
31st Mar, 2013
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
1st Dec, 2012
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.
24th Oct, 2012
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!
2nd Jul, 2013
Just made this again (with cider again) and added some potatoes this time. They cooked beautifully. Thickened the juices with cornflour.
7th May, 2012
Easy and yet so tasty
30th Nov, 2010
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.
2nd Sep, 2009
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!).
25th Apr, 2009
Sorry rated 4
25th Apr, 2009
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.


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