This delicious pork leg recipe is perfect for any large party or holiday meal. Fennel and pork are meant for one another resulting in a succulent delicious leg. Try this recipe instead of a traditional ham. You'll absolutely love this!
- 8-10 pounds uncured boneless pork leg (with or without crackling)
- For the Rub:
- 3 tablespoons/45 mL fennel seeds
- 2 tablespoons/30 mL coarse salt
- 2 tablespoons/30 mL whole black peppercorns
- 2 tablespoons/30 mL olive oil (add more if needed)
- 1 tablespoon/15 mL onion powder
- 1 teaspoon red pepper flakes (use less or omit to suit tastes)
- 6-8 cloves garlic (minced)
- For the Injection Marinade:
- 1/4 cup/50 mL dry white wine
- 2 teaspoons/10 mL apple cider vinegar
- 2 teaspoons/10 mL fennel seeds
- 1 teaspoon/5 mL olive oil
- 1 teaspoon/5 mL whole black peppercorns
- 1/2 teaspoon/2.5 mL garlic powder
- 1/2 teaspoon/2.5 mL onion powder
1. Start the marinating process at least 12-24 hours in advance. Place 2 teaspoons/10 mL fennel seeds, and 1 teaspoon/5 mL black peppercorns into a spice grinder or coffee grinder. Pulverize into a fine dust. The finer the better since it has to pass through a needle. Add pulverized spices to a bowl and combine with remaining injection marinade ingredients. The mixture should be good and watery.
Add more wine or water if mixture appears too thick. Set aside.
2. Place roast onto a large cutting board and pat dry with paper towels. Make sure there is limited moisture on the surface and area where the roast is de-boned.
3. Collect marinade ingredients into the syringe and inject into multiple spots all over the roast. Make sure to wipe away any excess that bubble up to the surface. Injecting will help to flavor the meat on the inside, so be generous. Cover roast with plastic wrap, place onto a large platter or parchment lined baking sheet and place into refrigerator for 12-24 hours.
4. Prepare rub. This will be a sticky, wet rub that will adhere to the roast. So make sure it has a good consistency for application. Nothing to dry or too liquid. It should be a paste. Place fennel seeds and peppercorns into a spice grinder (or coffee grinder) for a medium grind. This will not be like the fine grind for the injection marinade but instead will retain a lot of its texture. The object is to break it down enough to be spreadable. Add ground spices to a medium bowl and add to it all remaining ingredients, except for the olive oil. Slowly drizzle in oil until you've reach a paste-like consistency. This might require less or a little more than is listed in the recipe. Combine and set aside.
5. Remove roast from refrigerator and take off plastic wrap. Place roast onto a large cutting board and pat surface dry with paper towel. This will eliminate any moisture that has accumulated overnight in the refrigerator.
6. Using a sharp knife, make slight diagonal slits along the uncooked crackling (skip this step if your roast does not have this), and make diagonal slits in the opposite direction creating a diamond pattern. Slather entire roast, inside and out with wet rub. Make sure to use all of it and to get every nook and cranny. Let roast stand at room temperature for 15-20 minutes, while you prepare the grill.
7. Prepare grill for a medium heat, indirect cook. The pork leg will take anywhere from 4-6 hours to cook completely, so if you are using a gas unit, make sure you have plenty of propane handy.
8. Use kitchen twine to tie the roast. You will need to go around the roast about 4-5 times in order to close it properly. Tie firmly.
9. Run rotisserie rod through the center of pork leg roast and secure forks. Place the whole thing back onto cutting board and take out to the grill.
10. Place pork roast onto the grill. Set aluminum drip pan underneath with about 1" of water inside. Let roast cook for 4-6 hours, or until the internal temperature at the thickest part of roast reaches at least 165 degrees F.
11. Once cooked, remove roast with rotisserie rod and forks still intact. Place onto a cutting board and cover with aluminum foil. Let roast rest for 15 minutes.
12. Using heat resistant gloves, carefully remove rotisserie rod and forks. You might need a good set of pliers for the job. Clip away and remove kitchen twine. Carve roast into 1/4" thick slices and arrange on a platter.
Serve with your favorite holiday or dinner party sides. The leftovers are great in sandwiches.
|Nutritional Guidelines (per serving)|
|Total Fat||64 g|
|Saturated Fat||22 g|
|Unsaturated Fat||29 g|
|Dietary Fiber||1 g|