by Paul Cormier, Salamanders of Kemptville
It’s a good time to take advantage of a) the end of summer and the beginning of fall weather and b) the availability of good size pork legs at a decent price at your local grocery store. We recently had a neighbourhood End of Summer party and served BBQ in the form of Cajun Pork Leg. The meat, when cooked slowly, is very tender and tasty, with just enough bite to let you know it’s Cajun. It goes well with some sliced new potatoes (skin on) laid out on a cookie sheet, sprayed with oil, salted and peppered and popped in the top rack of the BBQ or in the oven for a half hour or so. A robust red wine is appropriate to accompany this dish while some folks might prefer an equally robust beer.
Cajun Pork Leg BBQ
Ingredients for dry rub:
3⁄4 cup dark brown sugar
3⁄4 cup white sugar
1⁄2 cup paprika
1⁄4 cup garlic powder
Red wine (some to sip while cooking, some to mix a baste for the pork)
2 tablespoons each of:
Ground black pepper
Cayenne pepper
Ginger powder
Onion powder
Rosemary
Celery seed
Mustard powder
Cumin
Preparation:
Let the pork leg come to room temperature from the refrigerator
Diamond score the leg with a sharp knife
Rub the entire surface
Cook at low temperature on the BBQ or in the oven (325 degrees F)
Wait for a bark to form on the surface of the meat before basting with a mixture of the leftover spices from the rub and some red wine
All the best and don’t hesitate to be in touch at pcormier@ranaprocess.com.
