Grilled Cider-Brined Pork Leg with Spicy Honey-Bourbon Glaze

June 19, 2018

Ingredients

3½ lb boneless pork leg

For Brine
2 cups hard cider
¼ cup salt
¼ cup sugar
5 peppercorns
3 cloves garlic

For Glaze
½ cup honey
½ cup bourbon
½ teaspoon ground black pepper
¼ teaspoon red chili flakes
2 tablespoons butter

Instructions

To prepare brine, boil salt, sugar, peppercorns and garlic in ½ cup of water. Once salt and sugar are dissolved add to cold cider with a few ice cubes.  Place pork leg in 1 gallon bag and add brine-cider mix. Brine leg in fridge for 4-12 hours.

To prepare glaze, combine honey, bourbon, pepper and chili flakes in small saucepan. Bring to boil and simmer for 5 minutes to combine.  Remove from heat and stir in butter.

To cook, remove leg from brine and pat dry. Grill over indirect heat for approximately 1 ½ hours or until internal temperature of leg reaches 160 F.  During last 20 minutes of grilling brush glaze over the entire leg, repeating and turning every 5 minutes. Remove leg from heat and let rest 10 minutes before slicing and serving.  

Virginia Clay (C)

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