Season pork legs with salt and pepper.
Mix together olive oil, 1 teaspoon sweet paprika and mustard, and spread all over the pork legs.
In a large bowl mix all the remaining ingredients except beer and wine. Add all the ingredients to the slow cooker and cook on high for 8 hours.
If you don’t have a slow cooker you can make this recipe with and over roadster.
Follow the same instruction and bake in the oven, for 20 minutes to 220℃ without the lid and for 4 ½ -5 hours with the lid to 160℃, or until meat is tender. The leg will be read when is easy to take out the bone from the meat.
To make the gravy
Strain the broth from slow cooker and press the fruits and vegetables with the back of a spoon. Pour the broth into a large measuring cup and place in the refrigerator or freezer. After 30 minutes, the fat will separate and the fat will begin to harden. This makes it easier to skim off the extra fat.
Transfer 2 cup of the broth and dried fruits to a small saucepan and boil for about 5 minutes in medium high heat. After 10 minutes pour in the dissolved cornstarch. When gravy starts to become thick take off the stove. Season with salt and pepper if needed.
Serve the pork with crispy roast potatoes as side dish or with homemade creamy mashed potatoes or with any side dish of your choice.
