Cousin Di’s Grilled Pork Roast

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Food shot of 'Crisp roast pork knuckle with Sauerkrast and potatoes' of Schnee German Restaurant at 1/F, Chung Wai Commercial Building, 447-449 Lockhart Road, Causeway Bay. 14APR16 SCMP/Edmond So (Photo by Edmond So/South China Morning Post via Getty Images)

Grilled pork roast is a fantastic dinner idea and easy to do for your family or guests. It’s a great cut of meat that when grilled is absolutely delicious. Today we are featuring a classic grilling recipe from our favorite hostess “Cousin Di.” Diane and her husband Bobby host an annual Super Bowl party at their home in Las Vegas. They just celebrated their 16th Super Bowl party earlier this month. Grilled pork roast is one of the most popular menu items served to their guests. What makes the grilled pork roast extra delicious is the marinade that is used. We’re bringing you the complete recipe for the marinade and the grilling process. We’re also going to give you a bonus recipe for Di’s Red Eye Gravy.

Grilled Pork Roast

Ingredients

  • one 5-7 pound pork roast (bone-in or boneless)
  • salt, black pepper, Rosemary, oregano (optional)
  • one full head of garlic
  • olive oil

Take your pork roast and rinse it in water, then dry it with paper towels. Open the head of garlic and remove all the cloves. Take each clove and gently smash them with the side of a knife blade. After removing the entire outer coverings, you will have 10-15 cloves of fresh garlic ready to use.

Take a sharp knife and cut one inch deep slits into the pork roast equal to the number of garlic cloves. Spread these cuts evenly out all over the roast.

Next, take each clove of garlic and push them into the slits so that they’re all deep inside the meat. Give the pork roast a rub of olive oil, and then season with the salt, black pepper, Rosemary and oregano if desired.

Take your pork roast and wrap it tightly in plastic wrap then place it into a large sealable plastic baggie. Allow the roast to marinade one to two days in your fridge.

On the day of grilling, remove the roast, but be sure to save the drippings for your Red Eye Gravy recipe coming up later.

Indirect Grilling With Charcoal Or Gas

You will be using the indirect grilling method for your pork roast. This involves placing the roast away from the coals while it cooks. The indirect grilling method is normally used when cooking large cuts of meat that require hours to cook like the pork roast. Cooking indirect with gas depends on how your flame bars are set up. If you have the ability to shut off one half or a third of the grill, you too can cook indirectly.

Two Zone Method

The two zone method uses charcoal briquettes on only one side of the grill. The other side of the grill is where you place the meat. This method works great when grilling a pork roast which needs time. Place about 25-30 briquettes on one side of your grill, then light them and wait for that “perfect gray.” Once the coals are ready, place the pork roast on the opposite side then cover with the lid. Be sure the vent is directly above the roast.

Grilling Time

Do not lift the lid until 45 minutes have passed! After 45 minutes check on the roast. It’s at this time you can rotate the roast 180 degrees and flip it over to its opposite side. Replace the lid and repeat after another 45 minutes have passed. At the 90 minute mark take your meat thermometer and check the internal temp. Your goal is 160 degrees Fahrenheit when finished. If the roast is lower than 160 you may need to add coals for longer grilling. After adding the coals allow them to turn gray before closing the lid again.

Continue to check the internal temp every 20-25 minutes until it reaches at least 155 degrees. Remove the roast and place in a strong foil pan and cover tightly with aluminum foil. Your roast will continue to cook in the pan and will reach the desired temp after 15-20 minutes. Remove the grilled pork roast and carve into slices for serving.

Red Eye Gravy

What’s Needed

  • the marinade drippings from the pork roast
  • one cup of “end of day” coffee
  • one tablespoon Worcestershire sauce

Place the ingredients into a small saucepan and simmer on low for 15 minutes. This is needed to eliminate any cross-contamination from the uncooked pork drippings. Once done, your Red Eye Gravy will resemble more of an “Au jus” than a gravy, but it is delicious drizzled over the pork.

Sides

There are many side dishes that pair well with the grilled pork roast. Click on the links below to check out some of the Grill Guy’s favorites.

Winter Grilling Ideas

Today we brought you another grilling menu item that is easy to do during winter grilling time. The grilled pork roast involves the indirect grilling method which allows you to be inside more than the direct grilling method. We will be bringing you more ideas using the indirect grilling method over the next few weeks. This will help get you through to the warmer months of Spring. Stay tuned for more!

 

Main Image Credit:
Embed from Getty Images

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