Grilled Pork Roast

Pork is a tricky meat to grill and to have come out tender and juicy every-time. It is the one meat that can give you fits if you leave it on for a minute too long.

I cannot find bone-in pork roasts that often in my local grocery store, but this week I saw one and last night Tom cooked it on the grill. It came out Fantastic.

A few tricks that I did made this pork roast come out extra special.

First I did a brine.

My brine was a simple mix 4 cups water, 3 bay leaves, one handful of whole peppercorns, 4 garlic cloves smashed, 2 TBL salt and 1 TBL Tamari. I heated the water until it was very hot and allowed the mixture to sit for 10 minutes. I cooled the brine for an hour then poured it over the pork roast. I covered the bowl and placed it in the fridge for 3 hours.

When ready for the grill I drained the brine and patted dry the pork. It was very tender. I scored the fat side with 4 slices. This helps to prevent the pork from curling while grilling.

In a small bowl I added 2 TBL balsamic vinegar, 1TBL tamari, 1 TBL black pepper, 1 TBL garlic powder, 1 TBL sumac spice. I stirred and basted the pork all over with this mix then finished with a good amount of coarse sea salt sprinkled all over the pork.

In the remaining basting mixture I added 3 TBL Thai Sweet Chile Sauce. This became a glaze Tom used on the pork 10 minutes before removing from the grill.

Grill Instructions are key.

Begin with all the burners on. Place the pork bone side down for 3-4 minutes. Then flip the pork over onto the fat side. Sear for 2-3 minutes. Chances are you will get a flare so do not leave the grill.

After the flare reduces turn the middle burner off and using indirect heat cook the pork with the cover down for 25 minutes. Then flip the roast back over to the bone side and cook for another 30 minutes.

Using a thermometer take the temp of the pork. It may come in at 110-115 degrees. You want to cook until 145-150 max. What Tom did at this point was turn the meat to one side and begin basting, turning and basting until the sauce was gone and the pork temp was 145 degrees.

Allow the roast to rest for 10-15 minutes then slice. You can cut down and around the bones.

This pork had amazing flavor and importantly was tender and very juicy. Tom was in heaven. I hope you give this recipe a try.

ENJOY!