• Grab a sharp boning knife and take off the pork skin around the leg.
• Cut trough the middle of the leg untill you reach the bone and run your knife along the bon.
• Seperate the meat from the bone.
• Once you seperated the meat from the bone, slighte carve into the meat to create even more surface. Don't worry about holes
• Slice up some onions, garlic and bell pepper.
• Crush bay leaves and cloves in your mortar and pestle and add the the rest to mush it fine into a puree.
• Add the marinade to your pork meat and seperate it evenly. Let it sit for 10 minutes.
• Fire up your Charcoal BBQ. I'm using the charcoal professional by Napoleon because it has a huge grilling surface and i can lower the charcoal bed by hand.
• Spread out hot briquettes and if you have enough surface in your grill, create a cooler spot with a little bit less on one side.
• Let your pork meat grill on the lowest position above the birquettes and create a slow sizzle sound.
• I want a lot of char but i want it slowly so keep on checking it by flipping it around and moving the meat around on your grate.
• Let it slowly come up to temperature on the cooler side untill you reach a temperature of around 65°C/150°F and a good dark charred crust.
• Wrap it in some aluminium foil with a squeeze of lime on top. Let it rest for 10 minutes.

Sauce

• While your pork is still sizzling away you can put some beautifull bell peppers and chili's on the BBQ to get some charring on them.
• Once they have a beautifull BBQ char, take them off the grill.
• Put them in a blender without the stems.
• Add 1 red onion cut in half, 2 cloves of garlic, 2 teaspoons of salt and one teaspoon of black pepper.
• Grind it down untill you have a beautifull vibrant BBQ Sauce.
• Fry it in a hot pan with a lot of olive oil and let it reduce for around 5 minutes. Now your sauce is done and less spicy then befofe it was fried.
• Slice up the pork into thin strips and serve with some sauce on top.