Roasted Leg Of Pork
While I was smoking the pork shoulder I was also roasting a whole leg of pork in my oven. I was looking after a lunch and needed both meats ready at the same time, otherwise I would have used my Big Green Egg for both. Low and slow was my oven approach: twelve hours at 225F. First I made a paste of thyme, rosemary, garlic, salt and pepper in a food processor with enough olive oil to keep it moving. I then cut through the skin creating the pattern shown…read more