Grilled San Antonio Leg of Pork

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.

Yield: 8 to 10 servings

Ingredients

• 1/2 fresh pork leg roast, about 3 1/2 to 4 pounds
• Salt and freshly ground black pepper, to taste
• 1/2 cup smoky barbecue sauce
• 1/2 cup grape jelly
• 2 teaspoons chili powder

Instructions

1. 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.
2. Meanwhile, stir together barbecue sauce, jelly and chili powder.
3. After roast has been on grill for 30 minutes, start basting with sauce mixture every 5 to 10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150 degrees F, 20 to 30 minutes more.
4. Remove roast from grill and let rest 5 minutes before slicing to serve.

Nutrition

Per serving: 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

Attribution

Recipe and photo used with permission from: National Pork Board