Mastering The Whole Pork Leg Bbq: A Tasty Adventure

how to cook whole pork leg on bbq

Smoking or roasting a whole pork leg on the barbecue is an impressive way to cook for guests or a special occasion. The pork leg is a flavorful alternative to the more popular pork shoulder, and the barbecue adds a unique taste to the meat. There are a few ways to cook a whole pork leg on a barbecue, including smoking, roasting, and grilling.

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Scoring and seasoning the pork skin

Scoring the Pork Skin

Before you begin, ensure your barbecue is clean and free from any grease or debris. It's also crucial that the pork skin is dry. If it's not, you can leave it uncovered in the refrigerator for 24 to 48 hours to dry out the skin. Now, you're ready to score the skin. Using a sharp knife, carefully make shallow cuts through the rind and into the fat layer, being careful not to cut into the flesh. The cuts should be about 3-5mm deep and spaced about 1cm apart, creating a hatch or diamond pattern across the skin.

Seasoning the Pork Skin

Once the scoring is done, it's time to season the pork generously. Start by rubbing a thin layer of olive oil all over the meat. This will help the seasonings stick and promote even browning. Next, sprinkle salt and ground black pepper over the meat, ensuring that the rind is well-coated with salt. You can also add other seasonings like garlic powder, onion powder, paprika, or a blend of your favourite spices to enhance the flavour. Don't be shy with the seasonings, as this will create a delicious crust on the pork.

Resting and Cooking

After scoring and seasoning, let the pork rest for at least 30 minutes to an hour. This allows the salt and spices to penetrate the meat and enhance its flavour. Once your BBQ has reached the desired temperature (around 220°C or 428°F), it's time to place the pork on the grill. For a crispier skin, roast the pork over high heat for 20 to 30 minutes with the lid closed. Then, adjust your barbecue to medium heat and continue cooking until the internal temperature reaches your desired doneness. For a medium-rare result, aim for an internal temperature of 60°C, which will rise to 63°C while resting.

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Marinades and rubs

Soy Sauce and Sugar Marinade

A great option for a pork marinade is a mixture of soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, garlic, and black pepper. This combination will give your pork a terrific savoury flavour and a gorgeous caramelised crust without overpowering the natural flavour of the meat. It's best to leave the pork to marinate for at least an hour, but the longer you leave it, the more intense the flavour will be.

Cider Vinegar and Herb Marinade

Another option for a pork marinade is a mixture of cider vinegar, rosemary, thyme, garlic, olive oil, and seasoning. This combination will give your pork a delicious herby flavour and help to keep the meat moist. Again, it's best to leave the pork to marinate for at least an hour, but preferably longer, for the best results.

Spice Rub

If you're looking for a simple spice rub for your pork, a mixture of brown sugar, smoked paprika, onion powder, garlic powder, chilli powder, and black pepper is a great option. This combination will give your pork a sweet and smoky flavour and help to form a delicious crust. Be sure to massage the rub into the pork and let it sit for at least an hour before cooking.

Beer Marinade

For a super simple and effective marinade, you can't go wrong with just beer. Any light lager or pilsner will do, and it will help to tenderize the meat perfectly. You can also try mixing the beer with apple juice for a slightly sweeter flavour. Leave the pork to marinate in the beer for at least an hour, or even overnight for more intense flavour.

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How to smoke a pork leg

Smoking a pork leg is a great way to add flavour and impress your guests. Here's a step-by-step guide on how to smoke a pork leg to perfection:

Prepare the Pork Leg

Start by choosing a good-quality pork leg with good marbling. Let the meat sit at room temperature for a few hours before smoking, which will help it cook more evenly. If you want to brine your pork, this should be done at least 12 hours, or overnight, in advance.

Make a Dry Rub

To add flavour to the meat, create a dry rub with ingredients such as brown sugar, garlic powder, onion powder, paprika, cumin, chilli powder, coriander, and black pepper. Mix the ingredients and rub the mixture all over the pork leg, ensuring an even coating. Leave the rub to penetrate the meat for at least 30 minutes to an hour.

Prepare Your Smoker

Choose a smoker that uses charcoal or electricity, and ensure it's clean and free from grease. Prepare your smoker for indirect cooking, and select your wood pellets or chips for flavouring—hickory, apple, and cherry wood are popular choices. Set the smoker to low and slow, around 225-250°F.

Smoke the Pork Leg

Place the pork leg on the smoker and close the lid. Let it smoke for about 3 hours before checking the internal temperature. The temperature should reach 160-170°F. If it hasn't, continue smoking for another 2-3 hours, checking regularly.

Rest and Serve

Once the internal temperature reaches 180°F, remove the pork from the smoker and wrap it in foil. Let it rest for about 30 minutes to keep the meat moist and allow the juices to redistribute. Then, slice or shred the meat and serve with your favourite BBQ sauce and sides.

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Choosing the right wood for your grill

To cook a whole pork leg on a BBQ, you'll need to prepare your meat with a rub or marinade, preheat your BBQ to a high temperature, and then cook the pork for a significant amount of time, turning it occasionally.

But what about the wood you use for your grill? Choosing the right wood for your grill can elevate your BBQ game and impress your guests. Here are some tips on choosing the right wood for your grill to enhance your barbecue experience:

  • Dryness: Fresh wood is not suitable for grilling because it contains too much moisture, isn't dense enough, and doesn't provide good flavour. The best wood for grilling should be dry to ensure it burns effectively and produces the desired flavour. The two primary ways to remove moisture from wood are "seasoning" and kiln drying. Seasoning involves leaving the wood outside for about six months, while kiln drying is a faster and more efficient method to achieve drier wood.
  • Density: Density is crucial when selecting grilling wood. Hardwoods, such as oak or hickory, burn hotter and longer than softwoods. Hardwoods are less likely to contain bitter sap that can ruin your food.
  • Flavour: Different types of wood impart unique flavours to your grilled dishes. For pork, denser woods like oak, hickory, and maple are excellent choices. Oak is very versatile and works well with red meat, white meat, and even pizzas. Hickory provides a robust, bacon-like flavour that pairs well with pork. Maple, with its signature sweetness, is perfect for pork chops, sausages, and ground pork.
  • Safety: Avoid using wood from trees that produce toxins, such as oleander, yew, or poison oak. These woods can release harmful substances when burned. Also, steer clear of treated lumber or wood exposed to chemicals.
  • Experimentation: Don't be afraid to experiment with different types of wood and their combinations. You might discover innovative flavour profiles by pairing specific woods with certain types of meat or dishes.
  • Storage: Properly store your grilling wood in a dry, well-ventilated area to prevent mould and rot. Keep it away from direct sunlight and moisture to retain its natural characteristics and flavours.

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How to achieve the perfect crackling

To achieve the perfect crackling on your pork leg, follow these steps:

Firstly, remove the pork from its packaging and pat the surface dry with a paper towel. This step is crucial, as the drier the rind, the better the crackling. You can also leave the pork uncovered in the fridge for an hour, or even overnight, to further dry out the rind.

Next, use a small, sharp knife to deeply score the rind at 1cm intervals. Be careful not to cut into the meat, only the fat layer. This process helps the heat penetrate the skin and allows the salt to get into the scores, which will make the skin puff up and become crispy.

Then, rub the roast with a thin layer of vegetable oil or olive oil, making sure it gets into the scores you've made. Follow this by rubbing in a generous amount of salt, again ensuring it penetrates the scores. You can add more salt if you prefer your crackling on the salty side.

Now your pork is ready for cooking. Preheat your BBQ to 220°C (428°F). Place the pork, rind-side up, onto a rack over a shallow baking dish. Roast for 40-50 minutes, or until small bubbles form on the surface and the rind is golden and crisp.

Finally, let the roast rest for 5-10 minutes before slicing and serving. Enjoy the perfect crackling!

Frequently asked questions

Start by scoring the skin of the meat, then rub olive oil, salt and pepper all over the meat. If you have time, you can also prepare a dry rub with brown sugar, garlic powder, onion powder, paprika, and spices like cumin, chilli powder and coriander. Leave the dry rub to sit on the meat for at least 30 minutes.

Preheat your BBQ to 220°C (428°F). Then, reduce the temperature to 160°C (320°F) and cook for 50 minutes per kg. The internal temperature should be at least 60°C for a medium result.

It depends on the weight of the pork leg. As a rule of thumb, cook the pork for 30 minutes at 220°C, then reduce the temperature and cook for 50 minutes per kg. For example, a 2-3kg pork leg will take around 2 hours to cook.

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