Roasted a whole bone in pork leg for staff meal. Made a spice rub with salt and brown sugar, wrapped the leg in foil, dropped it in a pan with a couple inches of water, and roasted it for sixteen hours at 250 degrees F. It came out tender and decently moist. I think next time I am going to brine it for a couple days and cut back on the salt in the rub.
The meat was great, but I can't see any way to sell it in a restaurant setting except by slicing it thin for a sandwich or doing it like you would a plate of BBQ.
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