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 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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30th Mar, 2009
Did exactly what the recipe said, and found it delicious! I've never cooked leeks like this, but will definitely do it again.
6th Mar, 2009
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.
2nd Mar, 2009
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.
23rd Feb, 2009
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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