Slow-Roasted Rotisserie Leg of Pork
This juicy slow-roasted rotisserie barbecue pork leg is perfect for family feasts and a great ham alternative.
- Serves: 10 persons
- For the Pork Leg Roast:
- 8-10 pounds uncured pork leg (with or without crackling)
- 2teaspoons salt
- 1teaspoon black pepper
- For the Glaze:
- 1cup brown sugar
- ¼cup apple cider vinegar
- 1tablespoon dry mustard
- 1teaspoon ground cloves
Step 1Preheat the grill.
Step 2Season the pork leg with salt and black pepper.
Step 3If the roast is deboned, tie it with kitchen twine . Go around the roast 4 to 5 times with the twine.
Step 4Run the rotisserie rod through the center of the pork leg roast and secure the forks.
Step 5Place the pork leg on the rotisserie over a medium, indirect heat. Place an aluminum drip pan under it with about 1 inch of water in it.
Step 6Cook about 4 hours or until the internal temperature reaches 150 F (65 C). Baste the roast with the pan drippings 3 or 4 times during cooking.
Step 7Combine brown sugar, apple cider vinegar, dry mustard, and ground cloves. Brush it over the pork leg and continue cooking for 30 to 45 minutes. The glaze will form a crust.
Step 8Once internal temperature at the thickest part of pork leg reaches 165 F, the pork leg is done.
Step 9Remove from the pork leg from the rotisserie. Place it onto a platter and loosely tent it with aluminum foil. Let the pork leg rest for 10 to 15 minutes. Carefully remove the rotisserie rod and forks (you may need pliers to do this). Clip the kitchen twine (if used).
Step 10Carve the roast into 1/4-inch slices and arrange them on a platter to serve. Not only are the slices a wonderful centerpiece to a festive dinner, they are also delicious as leftovers served in sandwiches the next day.