Barbecued Leg of Pork |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 20-25/4 cups sauce | |||||||||
| INGREDIENTS: | ||
| 1 (14 to 16-pound) leg of pork | FIERY BARBECUE SAUCE: 1 cup water | 3/4 cup firmly packed brown sugar |
| 3/4 cup catsup | 1/2 cup vinegar | 1/2 cup Worcestershire sauce |
| 1/2 cup butter or margarine | 1/4 cup lemon juice | 1 tablespoon salt |
| 1 tablespoon plus 1 teaspoon dry mustard | 1 tablespoon plus 1 teaspoon chili powder | 1 tablespoon plus 1 teaspoon paprika |
| 2 teaspoons red pepper | ||
| 1 | Insert meat thermometer into leg of pork, making sure it does not touch bone of fat. Prepare fire in a covered grill. Place pork on grill. Cover and cook over low coals 4-1/2 hours; turn occasionally. Baste with sauce. Cover and cook 2 hours or until thermometer registers 160 F. (medium). Baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Serve with sauce. |
| 2 | FIERY BARBECUE SAUCE: Combine all ingredients in a large saucepan; stir well. Cook, uncovered, over medium heat until sugar dissolves, stirring frequently. |