Pulled pork is a quintessential BBQ dish that is beloved by many The traditional way to make pulled pork is to use pork shoulder However, pork shoulder can be expensive and hard to find depending on where you live. This leads many home cooks to wonder – can you use pork leg to make pulled pork instead?
The short answer is yes, you absolutely can make delicious pulled pork with pork leg! While it may seem unconventional, using pork leg has some great advantages Keep reading to learn all about using this budget-friendly cut to make mouthwatering pulled pork that your family and friends will love.
The Benefits of Using Pork Leg for Pulled Pork
The main benefit of using pork leg rather than pork shoulder is that it is significantly cheaper. Pork shoulder is considered a premium cut, while pork leg is an economical cut that costs much less per pound. This makes pork leg ideal for feeding large groups or when you are on a budget.
In addition to being budget-friendly pork leg also has some advantages when it comes to flavor and texture
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Leaner meat – Pork shoulder has a high fat content, which is why it shreds so nicely. Pork leg is much leaner, so the pulled meat may have a slightly different texture. However, many people prefer this lighter texture.
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New flavor profile – The leanness of pork leg gives it a slightly different natural flavor. When combined with smoky BBQ flavors, it makes for a tasty new twist on pulled pork.
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Holds up to long cook times – Pork shoulder and pork leg are both well-suited for low and slow smoking. The meat from the leg is sturdy enough to stay moist and tender, even after hours in the smoker.
So while pork shoulder may be the more traditional choice, pork leg can make an excellent alternative that is easy on the wallet.
Step-By-Step Guide to Smoking Pork Leg
Smoking a pork leg requires very little hands-on time, although the full process does take several hours from start to finish. If you have a smoker, you can make succulent pulled pork at home with these simple steps:
1. Prepare the Pork Leg
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Buy a boneless pork leg roast, ideally around 6-8 pounds. Boneless cuts allow the smoke and seasonings to fully penetrate the meat.
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Pat the pork dry and trim off any excess fat or silver skin.
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Make shallow slits across the surface of the meat to help the flavors absorb.
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Rub the leg all over with a dry seasoning blend. Use spices like brown sugar, paprika, garlic, salt, and pepper.
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For maximum flavor, coat the pork in the rub and allow it to marinate overnight in the fridge.
2. Preheat Your Smoker
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The ideal temperature for smoking pork leg is low and slow at 225-250°F. This will result in tender, fall-apart meat.
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Choose your smoking wood. Fruit woods like apple, cherry, and pecan pair wonderfully with pork.
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Allow 20-30 minutes for the smoker to preheat before adding the meat.
3. Smoke the Pork Leg
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Place the seasoned pork leg directly on the smoker grates.
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Insert a meat thermometer into the thickest part of the meat, taking care not to touch any bones.
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Maintain your smoker temperature at 225-250°F and smoke the pork for 6-8 hours until it reaches an internal temp of 195°F.
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If the outside starts to darken too much, wrap it in foil. The low and slow smoking time allows the collagen to break down and makes the meat incredibly tender.
4. Let It Rest
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Once the pork leg reaches the target temp of 195°F, remove it from the smoker.
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Allow the meat to rest tented in foil for 30 minutes. This helps retain moisture and allows the juices to redistribute.
5. Shred and Serve
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Use forks or bear claws to shred and pull the smoked pork leg meat apart.
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Mix in your favorite BBQ sauce. A lighter, vinegar-based sauce works well with pork.
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Serve the juicy pulled pork on buns or over cornbread, mac and cheese, beans, coleslaw, or baked potatoes.
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Refrigerate leftovers within 2 hours and enjoy pulled pork for days!
Frequently Asked Questions About Making Pulled Pork with Pork Leg
If you’re new to using pork leg for pulled pork, chances are you have some questions. Here are answers to some of the most common queries:
Can you really use pork leg instead of pork shoulder?
Yes! While pork shoulder is the traditional cut, pork leg makes a delicious and affordable alternative. The leg contains less fat than the shoulder, but still becomes fall-apart tender after several hours smoking at low heat.
Which cut of pork leg works best?
Look for a boneless leg roast, ideally 6-8 pounds. Boneless cuts allow more smoke absorption and make it easier to carve and shred the cooked meat. Avoid cuts with thick connective tissue running through them.
How long does it take to smoke a pork leg?
Smoking times can vary, but in general expect around 1-1.5 hours of smoking time per pound of meat. A 6-8 pound pork leg will typically take 6-8 hours smoked at 225-250°F until it reaches 195°F internally.
Should the skin be removed from pork leg before smoking?
This comes down to personal preference. Some people prefer to smoke the leg with the skin on to retain moisture, remove it after cooking, and then fry up the crispy smoked skin as a snack. Others remove the skin before smoking to allow better smoke absorption.
What wood is best for smoking pork leg?
Fruit woods like apple, cherry, and pecan are ideal for pork. The slight sweetness complements the meat. Hickory and mesquite can overpower pork’s delicate flavor.
Is it safe to let the pork leg rest overnight after smoking?
No, you should never leave cooked pork out at room temperature overnight. It must be refrigerated within 2 hours to prevent bacterial growth. The 30 minute rested time is sufficient – after that, into the fridge it goes!
What’s the best way to reheat leftover pulled pork?
Reheat pulled pork in the oven or microwave until warmed through, adding a splash of water or sauce to prevent drying out. You can also quickly reheat pulled pork by sautéing it in a skillet with a little oil or butter.
Other Tips and Advice for Making Tender, Juicy Pulled Pork
Beyond choosing the right cut of meat, there are some other tips to ensure your homemade pulled pork turns out perfect every time:
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Trim any thick fat – Pork leg is leaner than shoulder, but you still may need to trim areas with thick fat caps and connective tissue for the best texture.
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Apply a thorough dry rub – Flavor the meat all over with a homemade or store-bought dry rub. Let it penetrate overnight in the fridge for maximum flavor.
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Maintain steady heat – Cooking low and slow is key. Uneven heat can lead to dry or tough results. Keep those smoker temperatures steady!
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Use a meat thermometer – Don’t rely on time alone. Always cook pork to 195°F internally to ensure it is safe to eat and deliciously tender.
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Let it rest – Never skip the resting time! Letting the smoked pork rest sealed in foil allows juices to redistribute so meat stays moist.
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Shred across the grain – Use two forks to gently pull pork into shreds. Shred parallel to the muscle fibers for the most tender, pull-apart texture.
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Toss in sauce – Mix the shredded pork with your favorite BBQ sauce. Cider vinegar or mustard-based sauces pair great with pork.
Ideas for Using Every Ounce of Your Smoked Pork Leg
One of the benefits of choosing a large cut like pork leg is that you’ll likely have leftovers! Here are some creative ways to use up every last bit:
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Pile shredded meat on sandwiches and tacos
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Make quesadillas, nachos, or empanadas
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Fold into omelets, breakfast burritos, and hash
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Top salads, baked potatoes, and pizza
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Mix into mac and cheese or rice dishes
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Fill stuffed peppers or cabbage rolls
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Make Brunswick stew or pot pie
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Toss with greens for a protein-packed salad
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Freeze portions to reheat later for quick meals
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Simmer with beans or vegetables for pulled pork soup
As you can see, smoked pork leg is incredibly versatile. A little goes a long way, making it a budget-friendly alternative to pork shoulder for pulled pork.
The Verdict on Pulled Pork Made with Pork Leg
While pork shoulder may be the traditional choice, pork leg can make an excellent substitute. It delivers tender, pull-apart meat with a slightly different, but still delicious flavor. The leg’s leanness changes the texture slightly, but also allows more smoke to penetrate. And the cost savings are significant with this economical cut.
For flavorful pulled pork that doesn’t break the bank, give pork leg a try in your smoker. Follow the steps above for smoking, shredding, and serving juicy pork that will satisfy any BBQ lover. Incorporating this underrated cut into your pulled pork repertoire opens up a world of possibilities.
So go ahead, think outside the shoulder and experiment with pork leg. You may just find that you prefer this smoked shredable meat that can feed a crowd. Your friends and family will be back for seconds when you serve up this new spin on classic pulled pork made from the leg!