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Recipe of Pork Leg with Cherry Sauce


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Recipe of Pork Leg with Cherry Sauce

Pork Leg with Cherry Sauce

45 mins
4h 30 mins
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Prepare the grill, because this recipe for pork leg with cherry sauce is perfect for an outdoor meal. To prepare the sauce that accompanies it you will need cherry jam, some orange juice, cinnamon and clove powder, port and, of course, natural cherries. This recipe could work very well for a different Christmas dinner, on the grill.
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20 portions
  • 1 pork leg, approximately 3k, boneless and skinless
  • 950 milliliters orange juice
  • 90 grams unsalted butter
  • to taste garlic salt
  • 1 syringe, to inject turkeys
  • 1/2 cups chicken consommé, low sodium for the sauce
  • 40 grams Cherry jam, for the sauce
  • 50 milliliters orange juice, for the sauce
  • 30 milliliters yellow lemon juice
  • 1/4 tablespoons yellow lemon zest
  • 1/4 teaspoons cinnamon powder
  • 1 pinch ground clove
  • 60 milliliters port, Ruby
  • 1 teaspoon cornstarch
  • 30 grams Orange marmalade
  • 1 tablespoon ketchup
  • 1 pinch Cayenne pepper
  • 250 grams pitted cherries, natural, halved
  • to taste salt
  • to taste ground black pepper, gross


To marinate the leg, strain the 950 ml of orange juice and season to taste with salt and pepper. Inject the leg with this mixture, place it on two Aluminum Trays for Large Weber Drains and marinate for one night in the refrigerator. The next day, remove the leg from the tray and dry it very well with paper towels. Varnish the leg with the butter and sprinkle garlic salt and black pepper to taste. Return the leg to the tray without liquids.
Preheat your grill to indirect heat (250 ° F-350 ° F or 121 ° C-175 ° C).
To prepare the sauce, blend all the ingredients until a homogeneous mixture is obtained. Place the sauce in a pot over medium heat for 10 to 15 minutes, or until it has a slightly thick consistency. Stir constantly to prevent sticking. Reservation.
Transfer the tray with your leg to your grill over indirect heat for 2 to 3 hours. After that time, cover the tray with foil and cook for 2 to 3 hours more. During that time, every 30 minutes, open the foil and varnish the piece with the juices it releases. In the last hour of cooking the leg, remove the foil and varnish with the sauce every 10 or 15 minutes to caramelize.
Remove the leg from the grill and let stand for 20 minutes. Collect the juices from the leg and strain them, let the juice stand for 5 minutes until the fat separates, remove the fat and discard it. The rest of the juices place them in a pot over high heat and let reduce for 10 to 15 minutes. Reservation.
To serve, slice the leg and serve with the reduction of juices and the remaining sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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