27 lb boneless pork leg… help

Joined Oct 19, 2010
   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 
Joined Apr 3, 2008
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.
Joined Nov 24, 2010
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.
Joined Apr 3, 2010
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.
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