* 4 lb. boneless leg of pork * 3/4 c. chili sauce * 1/4 c. red wine vinegar * 2 Tbsp. lemon juice * 1 tsp. dry mustard * 1 clove garlic, minced
What to do:
1. Prepare medium-hot banked fire in covered kettle-style grill. Place pork over indirect heat, cover grill and grill for 1 hr. (about 15 min. per lb.), until internal temperature on a thermometer reads 145°F. Remove roast from oven; let rest until temperature reaches 160°F, about 10 min. 2. 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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com