BARBECUED LEG OF PORK
Source: The Barbecue Cookbook, 1988

1 (14 to 16-pound) leg of pork
FIERY BARBECUE SAUCE:
1 cup water
3/4 cup firmly packed brown sugar
3/4 cup catsup
1/2 cup vinegar
1/2 cup Worcestershire sauce
1/2 cup butter or margarine
1/4 cup lemon juice
1 tablespoon salt
1 tablespoon plus 1 teaspoon dry mustard
1 tablespoon plus 1 teaspoon chili powder
1 tablespoon plus 1 teaspoon paprika
2 teaspoons red pepper

Insert meat thermometer into leg of pork, making sure it does not touch bone of fat.

Prepare fire in a covered grill.

Place pork on grill. Cover and cook over low coals 4-1/2 hours; turn occasionally.

Baste with sauce. Cover and cook 2 hours or until thermometer registers 160 F. (medium). Baste frequently with sauce. Let stand 10 to 15 minutes before slicing.

Serve with sauce.

FIERY BARBECUE SAUCE:
Combine all ingredients in a large saucepan; stir well. Cook, uncovered, over medium heat until sugar dissolves, stirring frequently.