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
- 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).
- 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.