Serves 8 to 10.

1/2 fresh pork leg roast, about 3 1/2 to 4 pounds
Salt and freshly ground black pepper, to taste
1/2 cup smoky barbecue sauce
1/2 cup grape jelly
2 teaspoons chili powder

Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill.

Meanwhile, stir together barbecue sauce, jelly and chili powder. After roast has been on grill for 30 minutes, start basting with sauce mixture every 5 to 10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150 degrees F, 20 to 30 minutes more. Remove roast from grill and let rest 5 minutes before slicing to serve.

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