Pork Leg Roast, Boneless

Our boneless pork leg roast is a lean, meaty cut taken from the hind leg (ham) of the hog. This roast is best suited for slicing, braising, or slow oven roasting — not shredding or pulled pork.

Because it’s a hardworking muscle, the leg roast has a firm texture and a clean pork flavor. It shines when cooked covered or gently braised, then sliced thin across the grain. For best results, cook to 145–150°F and allow to rest before slicing.

Best uses:
• Sliced pork roast
• Braised pork dishes
• Cubed for stews or chili
• Home curing or fresh ham-style preparations

Not recommended for:
• Pulled pork
• Low-and-slow BBQ or smoking

As with all Riverstead Farm pork, this roast comes from hogs raised on pasture, with plenty of space to root, roam, and grow naturally — no shortcuts, no nonsense, just honest pork raised right.