Bavarian Style Slow Cooked Pork Leg

Prep time 10 minutes Cook time 3 hours

Serves 6 people

Even though you can make great crackling on your pork leg, that not the limit of its potential – it’s also perfect for slow cooking too. And remember, this is a family dish. Using hot-dog style mustard you’ll have a dish that’s delicate enough for even the youngest diners.



  • 800g boneless pork leg, rolled
  • sea salt flakes and freshly-ground black pepper
  • 2 tablespoons oil
  • 2 brown onions, finely sliced
  • 2 cup sauerkraut
  • 8 chat potatoes, halved
  • 1 litre chicken stock
  • ¼ cup mild mustard
  • 2 bunches chives, finely sliced


  1. 1.
    Untie the pork leg, then season generously with salt, pepper and half the oil. Brown in a large saucepan over a high heat on all sides, then set aside.
  2. 2.
    Add the onions and remaining oil to the pan and brown lightly.
  3. 3.
    Add the sauerkraut, potatoes, stock and mustard, then mix well. Fit the lid and cook gently on low heat for 2½ hours, until the pork is tender. If using a slow-cooker, transfer to a cooker insert and cook on low heat for 6-8 hours.
  4. 4.
    Shred pork with forks, then mix in the chives and serve.