Pork leg typically refers to the meat in the hind legs of a pig; the meat from the front legs is known as the pork shoulder. Ham, a familiar cut of pork, is cured meat from the hind legs. The tip portion, or the shank, of the hind leg is often used to make barbeque pulled pork and responds well to smoking. For best smoking results, use a charcoal grill with soaked wood chips or a commercial smoker.
Step 1
Trim any excess fat from the pork leg the day before you plan to serve it.
Step 2
Place pork leg in a marinade or brine in a large, sealable plastic container in your refrigerator overnight. This flavors and tenderizes the meat.
Step 3
Prepare your charcoal grill or smoker, after the pork leg has sat overnight. Fill your grill or smoker with soaked wood chips and charcoal according to manufacturer specifications.
Step 4
Season the pork leg with salt and pepper, then place in the smoker.
Step 5
Smoke the pork for six to eight hours, checking the wood chips every hour to ensure heat is distributing evenly.
Step 6
Check if the pork leg is fully cooked by using a meat thermometer. According to the USDA, a minimum temperature of 145 degrees Farenheit must be reached for food safety. An internal temperature of 170 F is considered ideal for pork.
Step 7
Serve either sliced of shredded -- for pulled pork -- with the sauce or glaze of your choice.
Tips and Warnings
- Soaking the wood chips in water ensures the chips will burn slowly and impart more smoke into the meat. Soak the wood flavor of your choice for at least an hour prior to cooking.
Things You'll Need
- Pork leg
- Knife
- Marinade or brine
- Plastic container
- 1-1/2 tsp. sale
- 1-1/2 tsp. pepper
- Charcoal grill or smoker
- Soaked wood chips
- Meat thermometer
- Barbeque sauce or glaze, optional
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