Pork leg - recipes needed

[SamSteele]

So my wife found a great deal at the local Save On and picked up a whole pork leg for $18 ($0.99/lb). I was thinking of smoking it on the Traeger and making pulled pork. Anyone else have some suggestions or recipes?

SS

[mahuna]

I make a crowd favourite and its a greek pork. Freezes well, serve with lemon rice, greek salad pita and tzatziki. Freezes really well.

[lyallpeder]

Is it the Shoulder or the ham?

[kinwahkly]

We bought a bunch for sausage.

[EZM]

If it's the shoulder, pulled pork would be a great idea.

If it's the rump ham end, it would be a little lean for smoking I think.

I would be tempted to make salt cured, heavy smoked prosciutto from it.

[eagleflyfisher]

I did one of those shoulders about 3 weeks ago.
Seasoned it up pretty good, stuffed some garlic in too, left overnight
6 hrs @200 on smoker, then another 6 @200 w pork wrapped in butcher paper.
Rest for an hour plus , som3 fresh buns and leg just fell apart.
Was some good eats !
At a buck a pound..even better.

[SamSteele]

Not sure if that’s a shoulder or ham. Listed as “Whole leg of Pork Roast” on the label. Assuming that’s a ham?

[Dean2]

I like them slow cocked at 225 on a gas or briquette grill with no seasoning and very little or no smoke. To me that makes some great pork to serve hot, or cold.

[lyallpeder]

Like others said, shoulder made the best pulled pork. It looks like it still has the skin on it, be prepared, is may have a strong smell when you open it up, it’s just the skin. I bought a couple packages like that from superstore for sausage.

[superuke]

Here is what we did with the ones we bought.
Trimed off the skin: Removed all off the fat, scrapped off the fat from inside the skin.
From one large leg, we got the following:
1 Pork roast
5 Packages of Pork stew meat
6 Packages of ground hamburger meat mixed 80% Lean 20% Fat
10 Lbs of Ukrainian Sausage mixed 80% Lean 20% Fat - Smoked for 6 hrs.

The 99 cent per lb was the hind leg, much to lean for pulled pork.
To do this ideally you need
Food grinder
Vacuum Sealer
Smoker I use a pellet smoker Apple flavour
When packaging the stew and hamburger I saron wrap the meat first then vacuum seal. That way you get a good seal.

[calgarychef]

Hind leg. I’d make a bunch of schnitzel and freeze it, it cooks so fast from frozen it’s a great easy meal. I usually use loin for schnitzel but the leg works well too.
Be sure to cut across the grain for that.

[Jim Blake]

Never heard of Britco Pork. Going to google and see where it comes from.

[SamSteele]

Originally Posted by Jim Blake

Never heard of Britco Pork. Going to google and see where it comes from.

Langley BC.

[303 Epps]

We bought two, around 45 lbs for the pair. Took two roasts off each and sawed the hocks off and put them into a ham pickle. Took another fresh roast off each and then ended up with 4.5 lbs of fat, 10 lbs of sausage meat and a couple pounds of cutlets for schnitzel. Didn't know what to do with the skin, so the skin from one leg went into the pickle solution, and the other one got sliced and roasted into pork rinds (they didn't last long).