Pork roast with potatoes

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• 2 kg pork leg
• 10 potatoes
• 2 sweet potatoes
• 500 gr yellow pumpkin
• salt
• freshly-ground pepper
• 2 oranges, juiced
• 2 lemons, juiced
• 0.5 cup olive oil
• 0.25 cup vinegar
• 1 tbsp oregano
• 1 sprig rosemary
• 5 clov. garlic
• 0.25 lemon peel
• 0.25 orange peel

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1. Prepare the Marinade

2. 1 In a mixing bowl, whisk together the olive oil, vinegar, lemon juice, orange juice, and oregano until emulsified.
3. 2 Incorporate the lemon and orange peels, ensuring they are well distributed throughout the mixture.
4. 3 Arrange the pork in a glass vessel, nestling the whole garlic cloves and rosemary sprig around the meat.
5. 4 Douse the pork with the prepared marinade, ensuring it is thoroughly coated, and cover securely.
6. 5 Refrigerate the preparation for 4 to 6 hours to allow the citrus and herbs to deeply penetrate and flavor the meat.

7. Assembly and Roasting

8. 6 Prepare your vegetables by peeling and cutting the potatoes into wedges, arranging them in an even layer at the base of your roasting pot.
9. 7 Peel the pumpkin, portion into large chunks, and layer them over the potato base.
10. 8 Position the marinated pork pieces atop the vegetables and pour the remaining marinade over the entire assembly.
11. 9 Season liberally with salt and freshly ground pepper to taste.
12. 10 Preheat your oven to 200°C (400°F) using top and bottom heat. Place the pot on the lowest rack and roast, uncovered, for 45 minutes to achieve a beautiful sear.
13. 11 Carefully stir the contents of the pot to combine flavors and adjust seasoning with additional salt if required.
14. 12 Cover the pot tightly and continue to slow-roast for another 2 hours, allowing the pork to reach a succulent, tender state while the vegetables absorb the aromatic pan juices.