Pork With Margarita Salsa Verde

Pork With Margarita Salsa Verde
Servings: 14 Prep 10 mins Grill 3 hrs 15 mins


Dry Rub:
  • 2 teaspoons garlic salt
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground hot red pepper
  • 1/2 pork leg roast (fresh ham), shank end (about 7 pounds)
Margarita Salsa Verde:
  • 2 teaspoons cumin seeds, crushed and chopped OR: 1 teaspoon ground cumin
  • 2 teaspoons reserved Dry Rub
  • 2 cups bottled green or tomato salsa
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup tequila (optional)
  • 1/4 cup triple sec (optional)

Make It

1. Prepare grill with hot coals around sides. Place foil drip pan in center.

Prepare Dry Rub:

2. Combine garlic salt, chili powder, paprika, oregano, cumin, allspice and red pepper in small dish. Reserve 2 teaspoons for Margarita Salsa Verde.

3. Remove all but 1/4-inch layer of fat from pork. Sprinkle Dry Rub over pork, rubbing in.

4. Position grill rack 6 inches above coals. Place pork on rack over pan.

5. Grill, covered, for 3-1/4 hours or until meat thermometer inserted in pork registers 165 degrees F. Add briquettes to each side of grill every 50 to 60 minutes to maintain heat. (You may add soaked hickory chips after the first hour of cooking.) Let pork stand 20 minutes before slicing.

Meanwhile, prepare Margarita Salsa Verde:

6. Combine cumin, reserved 2 teaspoons Dry Rub, bottled salsa, lime juice, cilantro, and tequila and triple sec if using, in a medium-size bowl.

7. Slice pork and serve with salsa. Garnish with fresh cilantro and lime wedges. Makes 14 servings.

Nutrition Facts

Servings Per Recipe: 14; Amount Per Serving: cal. (kcal): 476, Fat, total (g): 30, chol. (mg): 138, carb. (g): 6, pro. (g): 38, sodium (mg): 219, Percent Daily Values are based on a 2,000 calorie diet.