Pork Roast Margarita Salsa


Prepare BBQ grill for indirect heat with coals around the sides, grill rack 6″ above coals, and drip pan in center. Rub 6# fat-trimmed pork leg roast liberally with Mansmith’s Dry Fire Grill, covered for 2 1/2 to 3 hrs. (internal temperature of 165 degrees). You will need to add briquettes every hour or so to maintain heat. While meat is cooking, prepare Margarita Salsa.
Mix: 2 C. green salsa
1/4 C. lime juice
1/4 C. chopped cilantro
1/4 C. tequila
1/4 C. triple sec
2 t. Mansmith’s Dry Fire
1 t. Mansmith’s Garlic Stuff

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