Smoked whole pork leg

When the opportunity arises to smoke a large chunk of meat I always get super excited. And when it’s a whole Iberico pork leg it’s even better.
Smoking a whole pork leg is something you have to think about and prepare. Lucky for you I have done this for you so you can start right away.

Prep Time 1 d
Cook Time 4 hrs
Resting time 1 hr
Total Time 1 d 5 hrs
Course Main Course
Cuisine Barbecue, Smoking
Servings 4 people
Calories 122 kcal


  • 1 piece whole pork leg
  • 3 tbsp olive oil adjust to the size of your pork leg
  • 1 part sea salt
  • 1 part garlic powder
  • 1 part onion powder
  • 1 part paprika powder
  • 1 part black pepper

For the wrap

  • 1 piece pancake or wrap Adjust to the amount you're making
  • 1 piece red onion
  • 1 piece green lettuce
  • 4 pieces sliced pickles or to taste
  • 1 tbsp your favorite sauce


  • 24 hours before smoking trim of the excess skin and splash on some olive oil and the seasoning.
  • Wrap the leg in butchers paper and tin foil and place it in the fridge so the seasoning can do its work.
  • The next day unpack the leg and start a smoker on a temperature of 120°C/248°F. Place the leg on the smoker and close the lid. let it smoke for four hours.
  • After for hours wrap the pork leg in aluminium foil and put it back in the smoker untill the meat reaches a core temperature of 96°C/205°F.
  • Take it off the smoker and place it in a cooler for at least an hour. The longer the better.
  • After resting the pork leg you can pull the meat and make some wraps.



Calories: 122kcalCarbohydrates: 6gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 132mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 6791IUVitamin C: 10mgCalcium: 42mgIron: 1mg
Keyword Pork leg, Smoked
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