Roasted pork leg is delicious, we smoked this one and seasoned it up Cuban style. The pickled onions make a fantastic and bright accompaniment.
Total Time: 4 hours + brining time
Servings: A lot!
- Hickory Smoking Blocks
- 1 7-9 lb. Pork Leg
For the brine:
- 1 cup Brown Sugar
- 1 cup Salt
- 1 Orange, halved
- 1 Lemon, halved
- 1 Lime, halved
For the spice rub:
- 2 Tbsp. Oil
- ½ cup Coarse Salt
- 2 Tbsp. Smoked Paprika
- 4 Tbsp. Minced garlic
- 2 Tbsp. Black Pepper
- 1 Tbsp. Oregano
- 2 Tbsp. Brown Sugar
For the pickled onions:
- 1 Red Onion, sliced thin
- ¼ cup Sugar
- ¼ cup Coarse Salt
- ¾ cups White Wine Vinegar
- ¼ cup Water
Brining helps the meat retain its juices during the long exposure to the dry heat of a smoker. We used a barrel smoker but an electric smoker or pellet grill would also work great here.
- To make the pickled onions: combine the water, salt, sugar, and vinegar and bring to a simmer.
- Pour the hot liquid over the onions, cover and refrigerate after they’ve cooled. These can be made in advance.
- Trim off any large pieces of fat from the pork leg.
- To prepare the brine, dissolve the salt and sugar in a little warm water in a large container (a bucket and lid works best).
- Add the pork leg and top with cold water to cover, refrigerate overnight.
- The next day: remove the leg from the brine and pat dry. Evenly coat with the oil.
- Combine all the seasonings and rub all over the pork. Cover and allow to sit until your smoker is ready
- If using a pit barrel smoker, get a fire lit and allow the coals to develop. You will need enough coals to sustain heat for 4-5 hours.
- When the coals are ready, add the blocks and let them burn for about 5 minutes. Add the pork and seal the smoker with its lid.
- Cook the pork for 4-5 hours, or until you reach an internal temperature of 160°F.
- Allow to rest before slicing and serve with the pickled onions.
*Keep a spray bottle of water handy in case of flare-ups.