Garlic-Fennel Rotisserie Pork Leg

Name: Garlic-Fennel Rotisserie Pork Leg
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 10 servings
Cuisine: Fusion,U.S. Regional
Ingredients: 8 to 10 pounds boneless pork leg, uncured, with or without crackling; 3 tablespoons fennel seeds; 2 tablespoons coarse salt; 2 tablespoons whole black peppercorns; 2 tablespoons olive oil, more if needed; 1 tablespoon onion powder; 1 teaspoon red pepper flakes, or less, to taste; 6 to 8 cloves garlic, minced; 1/4 cup (50 milliliters) dry white wine; 2 teaspoons apple cider vinegar; 2 teaspoons fennel seeds; 1 teaspoon olive oil; 1 teaspoon whole black peppercorns; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder

A flavorful pork leg roast, enhanced with fennel and black peppercorns, is ideal for festive gatherings or holiday meals.

⭐ 4.7 (13 reviews) Prep: 30 minCook: 360 minTotal: 390 minYields: 10 servings

Category Tags:

Main Course

Cuisine Tags:

Fusion U.S. Regional

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Instructions

Prepare the grill for medium, indirect heat.
Finely grind 2 teaspoons fennel seeds and 1 teaspoon black peppercorns. Combine with remaining injection marinade ingredients, adjusting liquid for a watery consistency.
Pat the pork roast dry, then thoroughly inject the marinade into multiple spots.
Cover the roast and refrigerate for 12 to 24 hours.
Grind additional fennel seeds and peppercorns to a medium consistency for the rub. Combine with other rub ingredients, slowly adding olive oil until a paste forms.
Remove the roast from the refrigerator, pat dry, and make diagonal slits in a diamond pattern on the crackling, if applicable.
Slather the entire roast, inside and out, with the prepared rub. Let it rest at room temperature for 15 to 20 minutes.
Securely tie the roast with kitchen twine, then run the rotisserie rod through its center and attach forks.
Place the roast on the grill with a drip pan containing 1 inch of water underneath. Cook for 4 to 6 hours, or until the internal temperature reaches 165 F.
After cooking, remove the roast and let it rest for 15 minutes, covered with foil.
Carefully remove the rotisserie rod, forks, and twine. Carve the roast into 1/4-inch slices.

Nutritional Info (per serving)

Calories: 1292 kcal

Carbohydrate: 4 g

Cholesterol: 426 mg

Fiber: 2 g

Protein: 122 g

Saturated Fat: 30 g

Sodium: 1035 mg

Sugar: 0 g

Fat: 84 g

Unsaturated Fat: 0 g