Next week my wife is going to roast a whole pork leg. It's over 10 kilos (23 pounds) bone in and skin on. The plan is to score the skin in a diamond pattern, put S&P and a mustard sauce into the grooves, sear at high heat for 30 minutes then reduce to 160° (325° F) until the meat temp is right. We would add liquid (apple juice?) to the pan to keep the oven moisture up.
Does anyone have experience with meat this large?
It's a commercial size oven, but yes.Good luck! I've done large portions of pork but only have fried it for carnitas. When you say roast, does that mean you going to do it in a traditional oven?
It's a commercial size oven, but yes.
I have smoked 4 pork shoulders simultaneously on a kamodoNext week my wife is going to roast a whole pork leg. It's over 10 kilos (23 pounds) bone in and skin on. The plan is to score the skin in a diamond pattern, put S&P and a mustard sauce into the grooves, sear at high heat for 30 minutes then reduce to 160° (325° F) until the meat temp is right. We would add liquid (apple juice?) to the pan to keep the oven moisture up.
Does anyone have experience with meat this large?
Ten hours is not possible. Six is the upper limit but at 30 minutes plus 12 per pound, we should be alright. We are also doing this indoors, so smoke is not an option.I have smoked 4 pork shoulders simultaneously on a kamodo
Their cumulative pre-cooked weight would approximate what you’re doing
My objective is to keep the temperature between 225 and 250°F; the more toward the lower temp the better
The cooking time is usually 10 hours or more to get to an internal temperature ideally of 203°
Low and slow cooking allows the connective tissues to melt away, resulting in a very moist and tender cut of meat
I tend to include Hickory wood to add the smoke
And liberally baste toward the end with a vinegar-based solution including the same spices I applied before placing the shoulders on the grill
Will be curious to learn how your cook turns out
Yeah, you nailed it: North Carolina. Eastern through the 70s and Piedmont/Lexington style since the 80sTen hours is not possible. Six is the upper limit but at 30 minutes plus 12 per pound, we should be alright. We are also doing this indoors, so smoke is not an option.
Basting is a possibility. Apple juice and beer have both been suggested. You sound like you make North Carolina style Q. We are looking for sliceable more than pulled.
That said, a good pulled shoulder sandwich on a Kaiser roll would do me right now.
I knew an old boy from Boone once upon a long time ago. He said you could put his iced tea in the fridge and serve it on hotcakes for breakfast. I never put it to the test.Yeah, you nailed it: North Carolina. Eastern through the 70s and Piedmont/Lexington style since the 80s
Hope you will make a point to post about how your hog leg turns out
We call that pit BarBQ. It sometimes literally involves a back to dig the big hole in the ground.Where I'm from you can, or could, rent a special box, put a whole pig in it, bury underground over coals and cook it all day. It a Latin thing. I forget the specifics because I was never the chef when this was done, and there was usually a keg of beer involved, but I attended about a dozen such cookouts and there's nothing like it — unless you go to Hawaii where they do something similar.
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