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Giant leg of pork

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  • Giant leg of pork

    Hi, I live in the Southern Spain and have been tasked with cooking (slow roasting) a 15 kg leg of pork. Fortunately my oven can take the leg (just) but I need a cooking time and temperature. The end result should be moist pull apart meat with crispy crackling. Please help!!

  • #2
    Slow and low. Cover the meat tightly and cook with a little liquid at 150c. 6-7 hours should do the trick. This will tenderize the meat and par cook the skin. Uncover and increase the heat to 220c. Cook until the skin crisps up.
    “If you are afraid of butter, use cream.”
    – Julia Child

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    • #3
      The oven is probably in a big stove that's a stand-alone.
      ~BDH.

      I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

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      • #4
        Pork is great, I would cook it with pineapple and serve with apple sauce and fresh bread x

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