Mastering The Bbq: Leg Of Pork Cooking Time

Cooking a leg of pork on a BBQ requires a bit of preparation and patience. The cooking time will depend on the weight of the meat, the type of BBQ, and the desired doneness. Here's a step-by-step guide to help you cook a juicy and tender leg of pork on your BBQ.

Characteristics of cooking leg of pork on a BBQ

How to prepare the pork before cooking

Preparing your pork before cooking is a crucial step in the process of making delicious barbecue pork. Here are some detailed instructions to ensure your pork is ready for the grill:

Firstly, you'll want to select the right cut of meat. For a juicy roast, opt for a bone-in pork leg, which will retain more moisture during cooking. You can choose to buy it with or without the skin and fat (crackling) attached. If you go for a deboned roast, remember to tie it with kitchen twine to hold its shape during cooking.

Next, you'll want to season the meat. A good dry rub will enhance the flavour of your pork and create a delicious crust. You can make your own by combining spices like brown sugar, chilli powder, cumin, garlic powder, mustard powder, onion powder, smoked paprika, salt, and pepper. Alternatively, you can use a store-bought BBQ rub. Massage the rub generously into the meat, making sure to cover all surfaces.

For extra flavour, you can also stud the pork with garlic. Use a paring knife to make deep slits in the meat and insert sliced or halved garlic cloves. This will infuse the pork with flavour from the inside out.

At this point, you can choose to wrap the pork and let it sit in the refrigerator for a few hours or even overnight. This will allow the flavours of the dry rub and garlic to penetrate the meat, resulting in a more intense flavour.

Before placing the pork on the barbecue, bring it to room temperature. This will ensure more even cooking. You can also pre-heat your barbecue to around 220°C (428°F) while you wait.

Finally, just before cooking, use a sharp knife to cut a hatch pattern into the skin of the meat. The cuts should be about 3-5mm deep, just enough to cut through the skin and into the fat, but not into the flesh. This will help create that perfect crispy crackling.

Now your pork is ready for the barbecue! Follow the cooking instructions for your chosen recipe, and you'll be well on your way to a mouth-watering barbecue feast.

How to cook the pork

Firstly, preheat your BBQ to 220°C (428°F). While you wait for the BBQ to reach the right temperature, cut a hatch pattern into the skin of the meat, about 3-5mm deep. Be careful not to cut into the flesh, just the skin and fat. Then, rub olive oil all over the meat, followed by salt and ground black pepper.

Place the meat in a roasting pan and put it into the BBQ. Roast for 30 minutes at 220°C (428°F). Then, reduce the temperature to 160°C (320°F) and continue roasting for 50 minutes per kg (23 minutes per pound). If you have a probe thermometer, check the temperature in the thickest part of the meat. The temperature for medium-rare pork is 63°C (145°F), 68°C (155°F) for medium, and 76°C (170°F) for well done.

If you don't have a thermometer, pierce the thickest part of the meat with a skewer and check the colour of the juices. If they are pink, continue cooking until they run clear. Once the meat has reached your desired level of doneness, turn off the BBQ and let the meat rest for 20-30 minutes before carving.

Alternatively, you can try a slow-roasted rotisserie method. Season the pork leg with salt and black pepper and, if the roast is deboned, tie it with kitchen twine. Place the pork leg on the rotisserie over medium, indirect heat with an aluminium drip pan underneath to catch the juices. Cook for about 4 hours or until the internal temperature reaches 150°F (65°C). Combine brown sugar, apple cider vinegar, dry mustard, and ground cloves, and brush this glaze over the pork. Continue cooking for 30-45 minutes, until the internal temperature reaches 165°F.

Remove the pork from the rotisserie and let it rest for 10-15 minutes before carving into slices.

Another option is to butterfly a boneless leg of pork and serve it with grilled vegetables. To do this, build a barbecue with a higher pile of coals on one side and a lower pile on the other. Toss the vegetables in olive oil and season them, then grill until lightly charred. Lay the pork on the coolest side of the barbecue, fat-side down, and cook for about 20 minutes until well charred. Turn the meat and continue cooking for about an hour, turning and moving it occasionally. The thickest part should be very firm when prodded, and the juices should show no sign of pink when pierced with a skewer. The internal temperature should be 65°C or more.

Rest the pork for 15 minutes, then carve into thin slices and serve with the grilled vegetables.

How to check if the pork is cooked

Checking the Doneness of the Pork

When it comes to cooking pork, especially a large cut like a leg, it's crucial to ensure it's cooked thoroughly without overdoing it. Here are some detailed methods to check if your pork is cooked just right:

Visual Inspection:

Start by looking at the color of the meat. Raw pork tends to have a pale, pinkish-red color, while cooked pork will be whitish with faint pink juices. Ideally, you're aiming for this transition in color, indicating that the meat is done but still juicy. Check the thickest part of the leg for the most accurate indication.

Temperature Check:

Utilize a meat thermometer for an accurate reading. Insert it into the thickest portion of the leg, ensuring you're not touching any bones, as this can give a false reading. For a leg of pork, you're aiming for an internal temperature of 145°F (63°C). If your pork reaches this temperature, it's safe to assume it's cooked through.

Juices Running Clear:

Poke the thickest part of the meat with a sharp knife or skewer. If the juices that run out are clear or very faintly pink, the pork is likely done. If the juices are reddish or have a strong pink hue, it needs more time. This method is a good indicator when used in conjunction with the other methods mentioned.

Feel and Texture:

When prodded, the pork should feel firm but not hard. Press it gently with your finger or the back of a spoon. If it's too soft or squishy, it likely needs more time. A slight springiness to the touch is a good indicator of doneness.

Rest and Re-Check:

After you think the pork is done, remove it from the BBQ and let it rest for at least 10 minutes. During this time, the juices will redistribute, and the meat will continue to cook slightly. After resting, check the internal temperature again. If it has dropped below 140°F (60°C), return it to the grill for a short while.

Remember, it's always better to slightly undercook than overcook the pork, as you can always return it to the BBQ for a little longer. These methods will help ensure your leg of pork is cooked to perfection, remaining juicy and tender.

How long to rest the pork for

Resting the pork is an important step in the cooking process. It allows the juices to redistribute within the meat, ensuring that they don't end up pooling on the platter or plate. This step also gives you some flexibility in terms of timing, as the meat can rest for a while without losing too much heat.

For a leg of pork, the general rule of thumb is to let it rest for 15 to 30 minutes. This time will depend on the size of the joint and the temperature you want to serve it at. A larger joint will need a bit longer to rest than a smaller one, and if you're aiming for a warmer serving temperature, you'll need to rest it for less time.

During the resting period, it's important to keep the pork warm. You can do this by covering it loosely with foil, which will help to hold in the heat. It's also a good idea to place the pork on a platter or dish, as this will catch any juices that may be released during the resting period.

Finally, don't forget to take the resting time into account when planning your meal. The pork will need to be removed from the BBQ and left to rest for up to half an hour before serving, so make sure you factor this into your timing to ensure that your meal is served at the perfect temperature.

How to serve the pork

Once your leg of pork has reached the desired temperature, it's time to take it off the BBQ and let the meat rest. This is an important step, as it allows the juices to redistribute, resulting in a more tender and juicy cut of meat. For a 5-pound pork leg, you should let the meat rest for 15 to 20 minutes before carving. If you've cooked a larger cut of pork, like a 20-pound pork leg, you'll want to let it rest for at least 10 minutes.

After resting, carefully remove the rotisserie rod and forks. If you used kitchen twine to secure the roast, be sure to cut it before carving. Now you're ready to carve the roast into slices. Aim for slices that are about 1/4-inch thick and arrange them on a platter for serving.

The slices of pork will make a beautiful and impressive centerpiece for your feast. You can also get creative with the presentation by garnishing the platter with herbs or other edible decorations. Remember that pork leg is a versatile dish that can be served on various occasions, from casual family dinners to special holiday meals.

To elevate your meal even further, don't forget about the side dishes. Pork leg pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, salads, stuffing, or even sandwiches the next day. If you caught the drippings while your pork was cooking, you can also use them to make a delicious gravy or sauce to accompany your roast.

Frequently asked questions