I've had the misfortune of running into a few roast pork legs and they have all left me fairly unsatisfied. Dry, dry, dry. It's no wonder I've never attempted to roast one myself. But part of me wants to figure this thing out. I've stuck to the deliciousness of a roast pork butt (thanks to @French Fries) long enough to know my way around it. Now what about this back leg? How does one go about roasting it so that it is not dry and tasteless?