Make it a meal
Backyard BBQ Spread
The pork leg is the long pole, so build everything around it. Thaw it 2–3 days ahead and rub it the night before. Start its low-and-slow oven cook in the morning so it's ready to finish over charcoal at dinnertime — light the coals about 45 minutes before you carve. While the pork roasts, get the Cowboy Beans going: skim the rendered fat and dark drippings from the pork pan and use them to start the beans, then let them simmer for hours on the back of the stove (or the cool side of the grill). Save the cornbread for last — mix the batter while the pork rests after its charcoal finish, and bake it in a screaming-hot cast iron so it lands on the table fresh and steaming just as you carve. The chipotle hot sauce and garlic honey are both make-ahead condiments for the sauce bar — the honey needs at least a week fermenting on the counter, so start it early.
Recipes
Shopping list0/31
Produce
- Medium onion — 1
- Garlic — 5 cloves
- Jalapeño or fresh chile — 1
- Cayenne pepper — 1 tsp · 1/2 tsp
- Coarse cornmeal — 1.5 cups
- Corn kernels — 1 can
Meat & Seafood
- Bacon — 200 g
- Bone-in pork leg (pierna) — 1
Dairy & Eggs
- Large eggs — 2
- Buttermilk — 1 cup
- Butter — 4 tbsp
Pantry
- Black beans or pinto beans (or one of each) — 2 cans
- KC-style BBQ sauce — 1 cup
- Brown sugar — 2 tbsp · 3 tbsp
- Worcestershire sauce — 1 tbsp · 2 tbsp
- Apple cider vinegar — 1 tbsp · 2 tbsp
- Chicken stock — 1/2 cup
- Dry mustard powder — 1 tsp
- Yellow mustard — 1 tbsp · 2 tbsp
- Water or cheap beer — 500 ml
- Ketchup — 1.5 cups
- All-purpose flour — 1/2 cup
- Sugar — 1 tbsp
Spices
- Smoked paprika — 1 tsp · 2 tbsp
- Cumin — 1 tsp · 2 tsp
- Salt and pepper to taste
- Garlic powder — 1 tbsp · 1 tsp
- Onion powder — 1 tbsp · 1 tsp
- Black pepper — 2 tsp
- Salt — 1 tsp · 2 tbsp
- Baking powder — 1 tbsp