leg of pork on the WSM - not pulled pork


 

Anne M.

TVWBB Pro
I tried my hands on a small pork leg roast.
The piece of meat was about 1.5 kg (and almost 6 U$).

N48qLb8l.jpg


I trimmed the skin and didn't do much else to it, except for mairinating it overnight.

uslkRtNl.jpg


The paste ingredients:
w7sDnOvl.jpg


CS7V6fKl.jpg


Together with soy, sweet soy, black bean paste, shrimp paste and lime juice.

And time for the slow cook session:
rA0L55gl.jpg


As it was a roast and not meant to be pulled, I had quite some leeway in cooking time.
It took about 2 hours to get it to 72 oC (160 oF) and stalled at 74 oC (165 oF)
I took the meat off at 80-82 oC (176-180 oF) (about 9 hours after starting) and it was very very tender:
e9f23q9l.jpg


It definitely stays on the menu!!!!
hSqzGdhl.jpg
 

 

Back
Top