| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Show your guests a little leg. This fresh leg roast is a great way to welcome the summer grilling season. Serve with grilled vegetables and fresh seasonal fruit.

Grilled San Antonio Leg of Pork

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

1. Prepare medium-hot banked fire in kettle-style grill.
2. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill for 1 1/2 to 2 hours (about 18 to 20 minutes per pound).
3. Meanwhile, stir together barbecue sauce, jelly and chili powder.
4. The last 30 minutes, start basting with sauce mixture every 5 to 10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150 to 155 degrees F.
5. Remove roast from grill and let rest 5 to 10 minutes before slicing to serve.

Serves 8 to 12.

Recipe and photograph provided courtesy of Pork, The Other White Meat.

||| Save this Recipe on Delicious |||