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Smoky Bourbon Marinated Pork Leg

8 servings

Nutritional Facts Per Serving

35.6 g
9.9 g
0.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 289
  • Fat 9.2 g
    • Saturated   3.2 g
    • + Trans 
  • Cholesterol 108 mg
  • Sodium   675 mg
  • Carbohydrate 9.9 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 35.6 g
    • Vitamin A 0 %
    • Vitamin C 8 %
    • Calcium 2 %
    • Iron 12 %


Combine the first 7 ingredients in a bowl. Add the pork leg and marinate in the fridge overnight, turning occasionally. Soak the wood chips in cold water for 1 hour. Drain the chips and place in your smoker box, or fold and seal inside an 18-inch x 12-inch piece of tin foil. If using foil, poke the packet created with a fork to allow smoke to escape.

Heat your barbecue to medium-high. Set the wood chips directly on the coals on one side of the barbecue. Remove the pork from the marinade and set, fat-side up, on the grill on the other side of the barbecue. Close the lid and turn the heat off underneath the pork; leave the other side of the barbecue set to medium-high. Barbecue the pork 75 to 80 minutes, or until the temperature in the centre of the roast registers 160 degrees F on an instant-read meat thermometer. While the pork cooks, place the marinade in a pot and simmer until reduced to 1/3 cup.

When the pork is cooked, brush with the reduced marinade and let it heat through a few minutes. Transfer the pork to a plate; rest 10 minutes and then slice.

Note: Wood chips are available in bags at most stores selling barbecuing equipment.

Serving Suggestions

Serve the pork with some of the salads and side dishes sold in our deli department, or make your own by using recipes from our website collection, such as Red Cabbage Coleslaw with Apples and Golden Raisins, Slow Cooker Baked Beans, and Jalapeño and Cheddar Cornbread.

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