This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Pulled Pork with Leg (Ham)

  • Filter
  • Time
  • Show
Clear All
new posts

    Pulled Pork with Leg (Ham)

    Hi All,
    I know shoulder is the usual joint for doing pulled pork, but I have a couple boned leg joints left from our Gloucester Old Spots which we kept over last winter. And having got the bug for low and slow cooking I wanted to make use of them.

    Does anyone have any experience of doing pulled pork with this joint?
    Or any other recommended ways of cooking?

    Thanks in advance for your advice


    You say ham, so it's the rear leg? If so no don't cook to pulling temp 150 to 185 max
    Last edited by grantw; September 14, 2014, 04:02 PM.


      Leg joint could also be the "picnic" which is the front shoulder, the lower part containing the joint (the upper part of the front shoulder often is called the butt or Boston butt). Many people have great results using this for pulled pork, some even say it's better. not familiar with using a ham (rear leg) for pulled pork. Likely it's a tougher meatier cut but there's only one way to find out...


        I'm in the UK so terminology probably differs a bit. But yes, I'm referring to the rear leg. From reading elsewhere, it does appear to be a tougher and leaner cut. As you say only one way to find out. But I should probably do a trial run before inviting people round.

        Thanks guys. I will report back to improve shared knowledge.


          If you decide not to try pulling it, you could try your hand at curing it then cooking it in a smoker. (as opposed to the cold-smoking method used for most smoked hams).
          Last edited by _Keith; September 15, 2014, 07:32 AM.



          No announcement yet.


          These are not paid ads, they are a curated selection of products we love.

          All of the products below have been tested and are highly recommended. Click here to read more about our review process.

          Use Our Links To Help Keep Us Alive

          Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

          Big. Bold. Flavor.

          Meathead's Amazing rubs and sauce

          Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.

          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

          BBQ And Grilling Gifts For Every Occasion

          Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.

          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.