GRILLED LEG OF PORK
"Grill-roast a fresh leg of pork for something different from the grill. Serve grilled pork in sandwich buns with corn and black beans salad, macaroni salad, sliced tomatoes in vinaigrette."
1 (4 pound) boneless leg of pork
FOR THE SAUCE:
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced
Prepare medium-hot banked fire in covered kettle-style grill. Place pork over indirect heat, cover grill and grill for 1 1/2 to 2 hours, until internal temperature, measured with a meat thermometer, registers 150-155 degrees F.
MEANWHILE, TO MAKE THE SAUCE:
In a small bowl combine chili sauce, vinegar, lemon juice, mustard and garlic; mix well.
Brush pork frequently with sauce during the last hour of grilling time. Let pork rest for 10 minutes before slicing to serve.
Serves 8-12
Source: National Pork Board
"Grill-roast a fresh leg of pork for something different from the grill. Serve grilled pork in sandwich buns with corn and black beans salad, macaroni salad, sliced tomatoes in vinaigrette."
1 (4 pound) boneless leg of pork
FOR THE SAUCE:
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced
Prepare medium-hot banked fire in covered kettle-style grill. Place pork over indirect heat, cover grill and grill for 1 1/2 to 2 hours, until internal temperature, measured with a meat thermometer, registers 150-155 degrees F.
MEANWHILE, TO MAKE THE SAUCE:
In a small bowl combine chili sauce, vinegar, lemon juice, mustard and garlic; mix well.
Brush pork frequently with sauce during the last hour of grilling time. Let pork rest for 10 minutes before slicing to serve.
Serves 8-12
Source: National Pork Board
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