I found this and it will Change BBQ

Thank the sponsor, Napoleon grills.

Show the pork leg and describe its qualities.

Remove the skin from the pork leg using a boning knife.

Take off any remaining ribs from the pork leg and set them aside for grilling or frying.

Remove the bones from the pork leg, saving the ham hock for a stew.

Butterfly the pork leg to create a flat piece for grilling.

Cut into the meat to maximize surface area for cooking and flavor absorption.

Peel and dice the red onions.

Crush the garlic cloves and prepare to add them to the spice mix.

Prepare the spice mix with red onions, garlic, red bell pepper, bay leaves, and salt, grinding it fine.

Rub the spice mix into the pork leg, ensuring even coverage.

Let the pork leg marinate for about 10 minutes while preparing the grill.

Set up the Napoleon professional charcoal grill with briquettes, creating hot, medium, and cold zones.

Place the pork leg on the hottest part of the grill and listen for the sizzle as it cooks.

Move the pork leg around the grill to ensure even cooking and crust formation.

Roast the red bell peppers over the fire until charred, then wrap them in aluminum foil with lime juice to rest.

Blend the roasted peppers with red onion, garlic, salt, and ground pepper to create a sauce.

Fry the blended sauce in hot oil to reduce spiciness.

Slice the cooked pork leg into thin strips.

Equipment Needed

Spice Level:

Allergens