"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chief's Putney Roast Pork Leg Recipe

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This recipe for Chief's Putney Roast Pork Leg, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 fresh pork leg (14 pounds) skinned, trimmed of fat, bone removed ( have butcher do this)
2 gallons of water
1 cup Kosher salt
1/2 cup sugar
4 garlic, crushed
1 Tbsp. juniper berries, toasted and crushed.
6 thyme springs,leaves removed
6 bay leaves
1/2 bunch flat-leaf parsley, leaves removed and chopped
4 dry hot chile peppers
2 Tbsp freshly ground black pepper
1 Tbsp. dried thyme

Directions:
Directions:
Combine all of the ingredients in a large pot and bring to a simmer, stirring until the salt and sugar are dissolved, then transfer to a deep pot. Place in the refrigerator to cool thoroughly before using. Place pork leg in the chilled ingredients, cover with plastic wrap, and refrigerate for 12 hours. Turn the pork leg over, and leave refrigerate for 12 more hours. Remove the pork leg from the juice, wipe it dry, set in on a platter. Let it come to room temperature, about 1 hour. Preheat over to 325. Place pork in a large roasting pan. Roast until the internal temperature reaches 145 to 150 degrees on an instant read thermometer, about 4 hours. Remove from the oven and let the pork stand on a large rack set over the baking sheet for 30 minutes. Serve the pork thinly sliced,

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
30 min. prep. 24 hrs to marinade
Personal Notes:
Personal Notes:
Serve with vegetables and Potatoes

 

 

 

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