Raw pork leg??? What shall I do?

Unknown · November 2007

I'm sitting here with a beautiful 20 pound all natural pork leg, minimally processed, and no clue what the heck to do with it for thanksgiving.[p]Suggestions, please? [p]

Rick's Tropical Delight · November 2007

bbum,
is it a shoulder or a ham? i'm guessing low-n-slow it for about 24 hours. got any photos? i know you do

Big'un · November 2007

bbum,
I'm thinking pulled pork..cook to 195F. sliced pork, cook to 170F.

Fidel · November 2007

<p />Rick's Tropical Delight,[p]Did someone say ham?

BBQbutcher · November 2007

bbum, normally the hind leg (fresh ham) is too lean for a low and slow 'pulled pork' type cook.[p]I would suggest injecting it with your favorite marinade and cook it indirect at 325° for approximately 25 minutes a pound, or until 160-165° internal temp in the thickest part of the leg.[p]145-150° (altho 137° is safe) is fine in the Loin (chops)and Tednerloin, but I prefer the leg to be a little more done, hence the higher temp.

Unknown · November 2007

Thank you, all.[p]I'm brining it now and will cook it at about 300 or so until an internal temp of 150 (the targeted consumers are fairly cave-man in their meat preferences).[p]I'll do it over a plate setter to go for a bit of indirect heat.

Raw pork leg??? What shall I do?

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