Times:
10 minutes prep, 90 minutes cook
Ingredients:
3 1/2 to 4 pounds leg of pork, fresh
salt, to taste
black pepper, to taste
1/2 cup smoky barbecue sauce
1/2 cup grape jelly
2 teaspoons chili powder
Cooking Directions:
Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill for 1 1/2 hours (about 20 minutes per pound).
Meanwhile, stir together barbecue sauce, jelly and chili powder. The last 30 minutes, start basting with sauce mixture every 5-10 minutes until internal temperature on a thermometer reads 150 degrees F. Remove roast from heat; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.
Serves 8-12
Serving Suggestions:
Show your guests a little leg. This fresh leg roast is a great way to welcome the summer grilling season. Serve with grilled vegetables, fresh seasonal fruit and try Jícama Salad With Chile And Lime.
Nutrition:
Calories: 328 calories
Protein: 38 grams
Fat: 13 grams
Sodium: 248 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 4 grams
Carbohydrates: 14 grams
Fiber: 0 grams
Random Safety Tip:
If using a microwave to thaw your pork, cook immediately after thawing.