Cooking Instructions:

1. Combine cola and salt in a large 10 qt cooler or bucket.
2. Using a sharp knife, score the entire surface of the pork leg in a diamond or crosshatch pattern, Cut through the skin and fat just down to the meat.
3. Place pork in the brine and submerge completely. Cover and refrigerate for 12 to 24 hours.
4. Set oven rack to the lowest position and preheat oven to 450ºF.
5. Combine oil, parsley, garlic, salt and pepper in a small bowl.
6. Remove pork from brine. Pat dry with a paper towel. Place skin up in a large roasting pan with a rack. Rub outside with oil-garlic mixture making sure to press into scored slices in skin.
7. Bake in preheated oven for 30 minutes. Reduce temperature to 350ºF and continue to bake until an instant-read thermometer reaches 150ºF in the thickest part of the leg (a guideline is 15 minutes per lb.), about 6-7 hours. (* I recommend checking the leg to see if the skin is getting dark or burnt, if so, tent loosely with foil and continue cooking)
8. Transfer roast to a carving board and tent with foil. Allow the leg to rest until the internal temperature reaches 160F, about 20 minutes.
9. The outside crispy skin is called ‘crackling’. You can eat, or discard. Remove all the fat from the outside of the leg and discard. The roast is now ready to carve!