Name: Pork Leg with Cherry Sauce
Prep time: 315 min
Cook time: 270 min
Yield: 20
Cuisine: Internacional
Ingredients: 1 pork leg, approximately 3 kg, boneless and skinless; 950 milliliters orange juice; 90 grams unsalted butter; garlic salt; 1/2 cups chicken bullion, low sodium for the sauce; 40 grams cherry jam, for the sauce; 50 milliliters orange juice, for the sauce; 30 milliliters lemon juice; 1/4 tablespoons lemon zest; 1/4 teaspoons cinnamon powder; 1 pinch clove powder; 60 milliliters port wine, Ruby; 1 teaspoon cornstarch; 30 grams orange jam; 1 tablespoon ketchup; 1 pinch cayenne pepper; 250 grams pitted cherry, fresh, halved; salt; ground black pepper, thick

Preparation

45 mins

4h 30 mins

Low

To marinate the leg, strain the 950 ml of orange juice and season to taste with salt and pepper. Using a syringe, inject the leg with this mixture, place it on two large Weber drip trays, and let it marinate overnight in the refrigerator. The next day, remove the leg from the tray and dry it very well with paper towels. Brush the leg with butter and sprinkle with garlic salt and black pepper to taste. Return the leg to the tray without any liquids. Preheat your grill to low indirect heat (250 °F-350 °F or 121 °C-175 °C).