Garlic-Fennel Rotisserie Pork Leg
This delicious pork leg recipe is perfect for any party or holiday meal. Fennel and pork are meant for each other, resulting in pure deliciousness.
- Serves: 10 persons
- 8to 10 pounds uncured boneless pork leg (with or without crackling)
- For the Rub:
- 3tablespoons/45 mL fennel seeds
- 2tablespoons/30 mL coarse salt
- 2tablespoons/30 mL whole black peppercorns
- 2tablespoons/30 mL olive oil (add more if needed)
- 1tablespoon/15 mL onion powder
- 1teaspoon red pepper flakes (use less or omit to suit tastes)
- 6to 8 cloves garlic (minced)
- For the Injection Marinade:
- ¼cup/50 mL dry white wine
- 2teaspoons/10 mL apple cider vinegar
- 2teaspoons/10 mL fennel seeds
- 1teaspoon/5 mL olive oil
- 1teaspoon/5 mL whole black peppercorns
- ½teaspoon/2.5 mL garlic powder
- ½teaspoon/2.5 mL onion powder
Step 1Start the marinating process at least 12 to 24 hours in advance. Place 2 teaspoons fennel seeds and 1 teaspoon black peppercorns into a spice grinder or coffee grinder. Pulverize into a fine dust. The finer the better since it has to pass through a needle. Add pulverized spices to a bowl and combine with remaining injection marinade ingredients. The mixture should be good and watery. Add more wine or water if the mixture appears too thick. Set aside.
Step 2Place roast onto a large cutting board and pat dry with paper towels. Make sure there is limited moisture on the surface and area where the roast is deboned.
Step 3Collect marinade ingredients into the syringe and inject it into multiple spots all over the roast. Make sure to wipe away any excess that bubble up to the surface. Injecting will help to flavor the meat on the inside, so be generous.
Step 4Cover roast with plastic wrap, place onto a large platter or parchment-lined baking sheet and place it into the refrigerator for 12 to 24 hours.
Step 5Prepare rub. This will be a sticky, wet rub that will adhere to the roast. So make sure it has a good consistency for application. Nothing to dry or too liquid. It should be a paste. Place fennel seeds and peppercorns into a spice grinder (or coffee grinder) for a medium grind. This will not be like the fine grind for the injection marinade but instead will retain a lot of its texture. The object is to break it down enough to be spreadable.
Step 6Add ground spices to a medium bowl and add to it all remaining ingredients, except for the olive oil. Slowly drizzle in oil until you've reached a paste-like consistency. This might require less or a little more than is listed in the recipe. Combine and set aside.
Step 7Remove roast from refrigerator and take off plastic wrap.
Step 8Place roast onto a large cutting board and pat surface dry with a paper towel. This will eliminate any moisture that has accumulated overnight in the refrigerator.
Step 9Using a sharp knife, make slight diagonal slits along the uncooked crackling (skip this step if your roast does not have this), and make diagonal slits in the opposite direction creating a diamond pattern.
Step 10Slather entire roast, inside and out with wet rub. Make sure to use all of it and to get every nook and cranny.
Step 11Let roast stand at room temperature for 15 to 20 minutes, while you prepare the grill.
Step 12Prepare grill for medium heat, indirect cook.
Step 13The pork leg will take anywhere from 4 to 6 hours to cook completely, so if you are using a gas unit, make sure you have plenty of propane handy.
Step 14Use kitchen twine to tie the roast. You will need to go around the roast about 4 to 5 times in order to close it properly. Tie firmly.
Step 15Run rotisserie rod through the center of pork leg roast and secure forks.
Step 16Place the whole thing back onto the cutting board and take out to the grill.
Step 17Place pork roast onto the grill.
Step 18Set aluminum drip pan underneath with about 1-inch of water inside.
Step 19Let roast cook for 4 to 6 hours, or until the internal temperature at the thickest part of roast reaches at least 165 F.
Step 20Once cooked, remove roast with rotisserie rod and forks still intact.
Step 21Place onto a cutting board and cover with aluminum foil. Let roast rest for 15 minutes.
Step 22Using heat resistant gloves, carefully remove rotisserie rod and forks. You might need a good set of pliers for the job. Clip away and remove kitchen twine. Carve roast into 1/4-inch thick slices and arrange on a platter.
Step 23Serve with your favorite holiday or dinner party sides. The leftovers are great in sandwiches.