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Ingredients
US|METRIC
10 SERVINGS
- 4 lb. Boneless Leg Of Pork
- 3/4 cup chili sauce
- 1/4 cup red wine vinegar
- 2 Tbsp. lemon juice
- 1 tsp. dry mustard
- 1 clove garlic (minced)
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Directions
- 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.
- 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.
- Serves 8-12.
- Wine suggestion: Serve with well-chilled beer or a chilled Chardonnay
NutritionView More
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25Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories25Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium85mg2% |
| Protein<1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A4% |
| Vitamin C8% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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