I got this huge hunk of meat for a whopping $10.45 ($2.82/kg)!! I love watching the sales to get the best deal possible. This hunk of pig’s leg gave us 2 dinners, 3 lunches, and a big bag of leftover pulled pork vacuum sealed for the freezer for another dinner.
I’ve only once before trimmed one of these, and without awesome knives I did the best I could… I cut off all the skin, as much of the fat as a could, and any connective tissue I could, without getting too much into the meat. I knew that the crockpot would take care of the fat, so I really wasn’t too concerned about getting it all.
I have seen various recipes for crockpot pork – some require liquid and others don’t. I put about 1.5 – 2 cups of vegetable stock in the bottom along with 2 onions cut into large chunks and a few cloves of garlic, cut into large chunks. These are really just to add flavour and moisture.
I didn’t want to influence the flavour of the meat too much – I wanted to keep it simply seasoned so that I could choose any BBQ sauce for pulled pork sandwiches, and use the leftovers for burritos, etc. I stuck with a simple universal seasoning that worked well.
I cooked the pork for 10 hours on low. Don’t peak!
Once the pork is cooked, use 2 forks to pull it apart. I like to pick out any last blobs of fat too… Toss the bones and vegetables. Keep a cup of the liquid so you can pour it over the pulled pork if you need to add some moisture. There will be some fat in the liquid. I find that if you put the crock into the sink, add some dish soap and hot water, then let it cool down, you’ll be able to easily scrape off all the cooled off fat from the surface and toss it (so it doesn’t go down your drain!).
Yummy! Fresh buns from Cob’s, a tangy BBQ sauce and coleslaw make this a zippy and fun meal!