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.


  • 4 pounds fresh leg of pork
  • salt (to taste)
  • black pepper (to taste)
  • 1/2 cup smokey barbecue sauce
  • 1/2 cup grape jelly
  • 2 teaspoons chili powder


  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 for 1 1/2 hours (about 20 minutes per pound).
  2. Meanwhile, stir together barbecue sauce, jelly and chili powder. The last 30 minutes, start basting with sauce mixture every 5-10 minutes until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes before slicing to serve.
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