Slow-Roasted Pork Leg Cochon-de-Lait Style

1 (18-20 lb.) pork leg (Boston & Picnic cuts attached, deboned and trussed)*
½ c. kosher salt
¼ c. paprika
¼ c. garlic powder
3 T. cayenne pepper
1 T. black pepper
2 c. white wine
½ c. unsalted butter, melted
¼ c. Tabasco sauce
1. Preheat oven 400. Place pork leg in large roasting pan.
2. In bowl, combine salt, paprika, garlic powder, cayenne and black pepper. Rub on all sides of pork until well coated.
3. Bake 1 hour.
4. In bowl, combine wine, butter and Tabasco.
5. Gently pour over pork.
6. Reduce oven to 275.
7. Cook until meat thermometer inserted in thickest portion reads 150. This takes about 4 more hours.
*****Have your butcher prepare the pork leg as described above.