This slow-roasted leg of pork is probably one of the best pork roasts you'll ever eat. The secret is in the slow roasting. Remember to put a drip pan under the roast so you can catch the juices. Keep some water in the pan so it doesn't dry out and you can baste the pork leg while it cooks.
- 1 leg of pork, approximately 10 pounds (4.5 kg)
- 1 cup brown (240 mL) sugar
- 1/4 cup (60 mL) apple cider vinegar
- 1 tablespoon (15 mL) dry mustard
- 1 teaspoon (5 mL) ground cloves
- 2 teaspoons (10 mL) salt
- 1 teaspoon (5 mL) black pepper
1. Preheat grill.
2. Season pork with salt and black pepper. Place pork roast on rotisserie over a medium, indirect heat and cook about 4 hours or until the internal temperature reaches 150 degrees F (65 degrees C).
3. Meanwhile, combine other ingredients and brush over pork leg during the last 30 to 45 minutes of cooking to form a crust. Once internal temperature at the thickest part of pork roast reaches 165 degrees, the roast is done.
4. Remove from rotisserie, place onto a platter and loosely tent with aluminum foil. Let roast rest for 10 minutes before carving.
|Nutritional Guidelines (per serving)|
|Total Fat||61 g|
|Saturated Fat||22 g|
|Unsaturated Fat||26 g|
|Dietary Fiber||0 g|