[Sca-cooks] Pork leg shank?

[Nick Sasso]

> -----Original Message-----
> I just learned that the HUGE pork leg shank (I think that's
> what it is - it's not labelled) that was donated for our upcoming event is
> probably not cured. I've never cooked an uncured pork shank, especially
> not one bigger than a 25lb turkey. Does anyone have any pointers or
> suggestions? I know it should probably be roasted and reach 170 degrees
but beyond
> that (and I don't actually have an idea of roasting temp. 325?) I'm at a
loss. I'm
> tempted to let it thaw and then hack it into smaller and more manageable
pieces.
>
>
> Hrothny the Perplexed
> That is one BIG leg o'pig!

This is the stuff of huge barbeques.  Low and slow for hours and hours will
give you lots of collagen melting, and really rich tasting meat.  Or, the
temp you suggest could be just fine for oven roasting.  I'd consider
researching if 300F would be safe . . . low and slow.

At 170F internal temperature, though, it will be close to show leather.  Get
some pork cooking temps . . . what you are saying will do for turkey, but
probably way overkill for a fresh ham.  Remember that this huge "heat sink"
will continue to cook for a while after you remove from heat.  Take off a
bit before final target temperature to prevent overcooking.  Much more of a
challenge in larger hunks/cuts.

Seasoning . . .I am partial to more traditional Mediterranean spicing with
salt, black pepper, oregano and garlic.  Consider brining this piece of
beast before you roast it.  Give you some deeper seasoning, and more cushion
for moist end product.


niccolo difrancesco