27 lb boneless pork leg… help

Discussion in 'Food & Cooking' started by freshbytes, Dec 9, 2010.

  1. freshbytes

    freshbytes

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       Got a 27 lb boneless pork leg and need to cook it for a prechristmas party to feed a large group. I am looking for some tips on how to go about tackling this thing. I might brine it over night and put it in the oven or maybe smoke it outside with an indirect method. All suggestions would be welcomed.

    Thank You 
     
  2. gunnar

    gunnar

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    I like to do a  light smoke (about four hours) just to get some smoke flavor in it, then coat it in a rub and braise in beer till done.  Haven't had any complaints.....at least not to my face.
     
  3. byrdie

    byrdie

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    I've never dealt with a boneless (or bone-in) fresh ham on my own.  But with the size being big and all, you might need to inject the brine.  If I were to smoke this, I would hot smoke it with monitoring temperature regularly.
     
  4. chefedb

    chefedb

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    You could make Cuban style and cook it for about 8 or 9 hours @275  It falls apart.

    Or hot smoke about 5-8 hours. or till  internal temp hits about 160=65. Cuban style has less shrinkage.
     
  5. freshbytes

    freshbytes

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    Well we don't want any shrinkage now, do we
     
  6. koukouvagia

    koukouvagia

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    You could spit roast it.  What a presentation that would make.