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

written by

Virginia Clay

posted on

June 19, 2018


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


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.  

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Hidden Villa Community Recipe-sharing

Hello Hidden Villa Community! We're going to get this blog going again! Once or twice a month I'll post recipes and when our CSA is active, we'll include seasonal recipes using our own produce, herbs, fruit, and edible flowers! I hope you'll find our blog entertaining and informative (and beautiful)! You are also welcome to share your recipes with me and I'll add them to our blog as space allows. Please be sure to include where you obtained the recipe, if it's not a family recipe. Simply email me at with "Recipe" in the subject line. And, I welcome comments and suggestions. Let's start a dialogue! Sincerely, Alisa Moore (Programs Administrator)