British BBQ Society Forums

hi, I have a cooked 6kg boneless and rindless pork leg roast in my freezer! (left over from christmas). if I was to cook it again in the wsm to get simular to pulled pork, would I inject it with apple juice, then foil and cook low and slow for 6 hours??
or any info thanks?

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If it's a leg joint it probably won't be fatty enough to pull - you need all that fat and connective tissue that'll break down into gelatine

This ^ is also my understanding, but my butcher is adamant that "you cook any cut long enough it'll pull" - let us know if it succeeds!

The leg will not pull as has been stated "Pulling" relies on the breakdown of collagen within the tissues which turns gelatinous and unctuous. You may get some result in a conventional oven in a roasting bag whereby the joint falls apart, but it won't be as juicy and unctuous as PP.
Good luck however you decide to do it. Must be good to have an expert smoker as a butcher