I recently bought a whole pork leg (hind leg). Couldn't resist a great deal at 99 cents a pound. What is the best way to cook it? Can it be smoked and pulled like a pork butt? Any input would be appreciated.
Welcome to TVWBB. Lot of info at the link and am sure you'll get some replies from folks experienced in smoking a fresh ham. I almost bought one before Christmas last year but at $1.89/lb decided not to. I wish you much success.
