Barbecued pork leg with maple & bourbon glaze

  • Dish Type BBQ Or Grill
  • Occasion Entertaining
  • Cut Boneless Leg
  • Serves 8
  • Prep Time 15 mins
  • Cook Time 1 hour 55 mins


  • ½ cup maple syrup
  • ¼ cup brown sugar
  • 1 tbsp finely grated orange rind
  • ¼ cup fresh orange juice
  • 1 tbsp wholegrain mustard
  • 1 tsp smoked paprika
  • 2 cloves garlic, crushed
  • 2 tbs bourbon
  • 1 tbsp apple cider vinegar
  • 1.6kg boneless pork leg
  • 2 tbs olive oil
  • 1 tbs salt
  • 4 baby sweet potatoes (kumara), quartered lengthways
  • to serve Mixed salad leaves


Step 1

Combine the maple syrup, sugar, orange rind, juice, mustard, paprika and garlic in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 10 mins or until thickened slightly. Remove from the heat and stir in the bourbon and vinegar. Cool. Reserve half of the glaze for serving.

Step 2

Preheat a hooded barbecue on high heat. Line a disposable foil baking tray with baking paper.

Step 3

Untie pork and unroll, pressing down to flatten slightly. Brush flesh side of pork with a quarter of the glaze. Place the pork, rind-side up, in prepared baking tray. Wipe rind dry with paper towel. Rub with half the oil then rub with the salt. Place baking tray on the flat plate of the barbecue. Cook pork, with barbecue lid down, using indirect heat, for 30 mins.

Step 4

Reduce heat to medium. Cook, brushing meat part of the pork with some of the remaining glaze every 30 mins, for a further 1 hour 15 mins or until cooked through.

Step 4

Meanwhile, brush the sweet potato with the remaining oil. Cook over medium heat on barbecue grill plate, turning, for 3-4 mins or until lightly charred. Add potato wedges to baking dish with the pork and brush with a little of the remaining glaze. Cook with the pork for the last 30 mins of cooking time.

Step 5

Transfer pork to a plate. Cover loosely with foil and leave to rest for 10 mins. Reheat reserved glaze. Slice pork thickly. Serve with the chargrilled sweet potato and drizzled with the glaze.


To cook on the barbecue using indirect heat, turn half the burners (grill side) on heat level indicated in the recipe. Place the baking tray on the side of the barbecue not turned on. Cook with the barbecue hood down.

Alternatively, the pork can be roasted in the oven. Preheat oven to 220°C/200°C fan-forced. Roast pork for 30 mins. Reduce oven to 180°C/160°C fan-forced and roast for a further 1 hour or until cooked through. Roast the sweet potato for 1 hour.