1. Score through the fat cap of the pig leg with a sharp knife. Repeat this process along the entire leg, spacing
cuts one inch apart.
2. Rub leg with dry rub. Ensure that rub gets into scored cuts.
3. Marinate for 12-24 hours.
4. Place leg into deep roasting pan, uncovered. Pour apple juice and barbecue sauce over pork leg.
5. Cook for 10-12 hours at 200 degrees F. Turn and baste every hour.
Once the leg is cooked, the bone and fat cap will fall away from the meat. Shred meat by pulling it apart.
Simmer in apple juice/bbq sauce on stove top. Pile it high on a bun and enjoy!
Dry rub recipe: You may have extra rub. Place in ziplock bag for future use. Works great on spare ribs, too
1 cup light brown sugar
1 cup white sugar
3 tablespoons seasoned salt
3 tablespoons celery salt
3 tablespoons onion powder
7 tablespoons paprika
2 tablespoons chili powder
1 tablespoon black pepper
1 tablespoon lemon pepper
1 tablespoon dry mustard
1 tablespoon cayenne pepper