Filled with Holiday spirit, i order a whole pig leg, from Bill the Butcher in Woodinville
They got me an organic and local pig leg, complete with feet and toes. it was amazingly fresh and the toes were so cute!
I covered the leg in 15 pounds of salt and roasted it (with much fire maintenance help from pops) in our mobile, build to suit, interchangeable firepit (normally used for tailgating). That puppy roasted in the salt mountain for 5 hours.
All its moisture was sealed in the salt mountain and made it moist and delicious.
If I do it again, I will get it earlier from the butcher and brine the sucker, and I would also take it up to around 180 degrees to be shreddable. We unfortunately got impatient on Christmas Eve and pulled it at 160. Thanks to Dad again for his awesome carving skills.
I love pig