• 4 pounds Boneless Leg Of Pork
  • 3/4 cup chili sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon dry mustard
  • 1 clove garlic (minced)


  1. Prepare medium-hot banked fire in covered kettle-style grill. Place pork over indirect heat, cover grill and grill for 1 hour (about 15 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest until temperature reaches about 10 minutes.
  2. Meanwhile, for 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. Slice to serve.
  3. Serves 8-12.
  4. Wine suggestion: Serve with well-chilled beer or a chilled Chardonnay
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