Pork leg cooked on the Kamado Joe Joetisserie

Dry the leg of pork thoroughly and rub salt into all the nooks and crannies, including score marks.

Place the pork in the fridge overnight uncovered to dry the skin.

Remove any unburnt coals from the previous cook and empty out the ash.

Add fresh coals to the basket, placing them at the back for even cooking.

Add apple chunks to the coals to create a smoky flavor.

Set up the Kamado Joe Big Joe with the Joetisserie for cooking.

Measure and secure the pork on the rotisserie spit, ensuring it is centered and tight.

Open the top vent and bring the temperature up to 400°F (200°C).

Place the pork on the rotisserie and start spinning it.

Keep the skin dry by wiping away any moisture during cooking.

Check the internal temperature of the pork; it should reach around 63°C (145°F) for juicy meat.

Prepare a pan with goose fat and heat it for roasting potatoes.

Add potatoes to the hot goose fat and coat them well.

Continue to monitor the pork, looking for blistering and crisping of the skin.

Perform a crackling test to ensure the skin is crispy and crunchy.

Slice the pork once it reaches the desired temperature and check for juiciness.

Equipment Needed

Spice Level:

Dietary

Allergens