Rotisserie Barbecued Leg of Pork

A weekend backyard project that turns a whole pork leg into a centerpiece roast for twenty. The rotisserie is the unsung hero here. Constant rotation over glowing ash means every surface of the leg gets equal time near the heat, basting itself in its own dripping fat. No flipping, no checking; just spin, baste, and let time do the rest.

The glaze is a four-ingredient American barbecue staple: brown sugar for caramelization, prepared mustard for tang and browning, vinegar for acid bite, and ground cloves for that subtle, almost holiday-ham warmth. A spoonful of flour in the glaze thickens it slightly so it clings to the meat instead of running off into the drip pan.

Brushing frequently is the rule. Every 20 to 30 minutes during the long roast, slick the leg with more glaze. The repeated coats build into a thick, lacquered crust that reads more glazed pork than barbecued, but with a deep, hardwood-smoky undertone from the coals.

Three and a half to four hours over indirect heat is the right window. A meat thermometer takes the guesswork out: angle it into the center but away from bone or fat for an accurate read.

Pro Tips

• Bring the pork to room temperature before mounting on the rotisserie. Cold meat takes much longer and cooks unevenly.
• Tie the leg with butcher’s twine to keep its shape and balance on the rod. Loose flaps burn before the center cooks through.
• Set a small drip pan beneath the rotating meat. It catches fat for gravy or basting and prevents flare-ups.
• Rest the roast tented with foil for 20 minutes after pulling. The juices redistribute and slicing turns cleaner.

Variations

• Add minced garlic and fresh thyme to the glaze for a more savory, less candy-like finish.
• Substitute apple cider vinegar for plain vinegar to deepen the fruit notes.
• Use whole cloves stuck into the surface (like a holiday ham) for visible spice and stronger clove perfume.