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OVEN BARBECUED LEG OF PORK
For cooking convenience, purchase a
pork leg equipped with Volk's Pop-Up® Timer.
Serving
Size: 8
Ingredients
|
6 |
lb. |
pork leg |
|
4 |
each |
garlic clove; slivered |
|
1/2 |
each |
scotch bonnet peppers or jalapeño; stem removed, seeded, minced |
|
1/4 |
cup |
vegetable oil |
|
1 1/2 |
cup |
barbecue sauce |
|
1 |
tbsp. |
corn starch |
Steps for Preparation
- Make deep slashes into the leg of pork and insert garlic slivers and minced pepper. Place pork in a large, non-reactive, ovenproof container and pour over oil. Rub in the sauce, cover, and refrigerate overnight.
- Preheat oven to 325°F. Remove pork from the refrigerator and leave at room temperature for 30 minutes. Cook the pork covered, making sure the Pop-Up® Timer is visible on top, until the button-head of the Pop-Up® Timer pops up, about 4 hours. Baste frequently with the pan juices and turn occasionally.
- Transfer pork to a cutting board and keep warm by covering with aluminum foil. Add a few tablespoons of water to the pan juices and stir in the cornstarch. Pour liquid into a saucepan and heat to boiling or until sauce is thick enough. Slice leg of pork and place slices on plates. Spoon sauce over the pork and serve.