Remove roast from the brine, rinse under cold water and pat dry with a paper towel. Place the onions in a roasting dish and sit the pork leg on top. Let the roast sit uncovered at room temperature for 1 hour. Place the pork leg on the rotisserie over a medium, indirect heat. Scatter around the herbs, pour in 2 cups water and place in the oven. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top. Pork roast time per pound. Place the pork leg boned and rolled skin side up onto the trivet which should line the base of the tray place in centre of oven and roast for 20 minutes then reduce the temperature to 190 oc then continue roasting for 30 minutes per 500g reaching a core temperature of minimum 65 oc Preheat oven to 350 degrees. Brush the pork roast with oil and season before browning the roast all over in a frypan (optional).
Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°c/325ºf/gas 3. Rub seasoned olive oil onto the pork leg. Pork shoulder contains a good marbling of fat and is a perfect cut of meat for slow roasting as the fat melts away during cooking, leaving moist meat that can be pulled apart. Don't cover pork crackling joints while they’re cooking, it will make the crackling go soggy. Place the meat onto a rack over a roasting tin and cook for 20 minutes then reduce the heat to 190ºc, gas mark 5 for 30 minutes per 450g or until thoroughly cooked. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°c/325ºf/gas 3. Place pork on top of onions and garlic. Roast pork 30 minutes, and then lower oven to 325˚f. Place the pork leg on the rotisserie over a medium, indirect heat. Adjust the oven rack to the lowest position and heat oven to 500 degrees. Place an aluminum drip pan under it with about 1 inch of water in it.
