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Mexican spiced pork leg roast

Serves   6
Prep time: 20 mins + resting
Cooking time: 1 hr 30 mins

An all-in-one feast for the whānau, this Mexican spiced pork leg roast has it all. From the hearty roast vegetables to the flavourful roast pork. An effortless meal made possible with a roaster and raised roasting rack insert.

Mexican Spiced Pork Leg Roast




  • 3 carrots, cut into quarters 
  • 2 onions, cut into wedges 
  • 2 cloves garlic, minced 
  • 40g packet Mexican spice mix 
  • 2 tsp dried oregano 
  • 1.5-1.6 kg bone in pork leg  
  • ½ red cabbage, cut into wedges 


  1. Preheat your oven to 160°C fan bake. Scatter the carrots and onions in a non-stick roaster and pour in two cups of water. Place a raised roasting rack insert on top.  
  2. In a small bowl combine garlic, Mexican spice mix, oregano, a generous drizzle of olive oil, salt and pepper to create a paste. Rub the spice paste over the pork and place in the centre of the roasting rack. Cover with foil and place in the oven to bake for 1 hour.  
  3. Meanwhile, drizzle the cabbage with oil and season with salt and pepper.  
  4. Once the pork has cooked for 1 hour, remove the foil and arrange the cabbage on the roasting rack around the pork. Return to the oven for a final 30 minutes or until the cabbage is tender and the pork is cooked through.  
  5. Cover loosely with foil and set aside to rest for 15 minutes before slicing.  

Top tip: Crispy potatoes make the perfect accompaniment to this roast.