Cochon de Lait-Style Slow Roasted Pork Leg
A traditional Cochon de Lait-Style Slow Roasted Pork Leg, perfect for outdoor get-togethers.
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- 1 (18- to 20-pound) pork leg (Boston & Picnic cuts attached), deboned and trussed*
- ½ cup kosher salt
- ¼ cup paprika
- ¼ cup garlic powder
- 2 tablespoons cayenne pepper
- 1 tablespoon ground black pepper
- 2 cups white wine
- ½ cup unsalted butter, melted
- ¼ cup hot sauce, such as Slap Ya Mama
- Preheat oven to 400°. Place pork in a large roasting pan.
- In a small bowl, combine salt, paprika, garlic powder, cayenne, and pepper. Rub into pork on all sides until well coated. Bake 1 hour.
- In a medium bowl, combine wine, butter, and hot sauce. Gently pour over pork. Reduce oven temperature to 275°. Cook until a meat thermometer inserted in the thickest portion reads 150°, about 4 hours more.
- *Ask your butcher to debone and truss the pork leg.
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