Ecuadorian Slow Roasted Pork

• 3kg pork leg, skin scored, room temperature
• Murray River Salt
• Pepper
• 2 tbsp extra virgin olive oil

Marinade 

• 2 limes, juice
• 2 grapefruits, juice
• 1 orange, juice
• 15 garlic cloves, peeled crushed
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp smoked paprika
• 2 onions, roughly chopped
• 2 long green chillies
• 1 long red chilli
• 2 small red chillies
• 1 bunch coriander, roughly chopped
• 4 spring onions, roughly chopped
• 1 inch ginger, peeled
• ¼ cup brown sugar
• 2 tbsp red wine vinegar
• 12 small whole potatoes
• 1 tbsp butter
• Pinch of Murray River Salt
• 1 tbsp chives, finely chopped