Beer makes batters better, meat more tender, and sauces more flavorful.
Barbecue Pork Roast
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- #82894
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
8 pounds bone-in pork picnic, blade or shoulder roast
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon cumin
1 tablespoon dried Mexican oregano
5 cloves garlic, coarsely chopped
coarse salt to taste
freshly ground black pepper, to taste
onion powder to taste
directions
Prepare charcoal grill for indirect heat, pushing glowing coals to the sides of the grill.
Combine olive oil, balsamic vinegar, soy sauce, worcestershire sauce, cumin, oregano and garlic in a bowl. Pour over roast and rub into meat, making sure to cover all surfaces.
Liberally sprinkle salt, pepper and onion powder over all surfaces of roast.
Let roast marinate for thirty minutes at room temperature (up to overnight in the refrigerator).
Place a roasting rack into a shallow disposable baking pan (helps with cleanup). Spray well with non-stick cooking spray.
Place roast on rack, and set the pan on top of the grill. Cover and cook, adjusting vents to maintain a steady, medium heat.
Check coals after one hour, adding fresh charcoal if necessary. Roast should be browned but not too dark. Cover roast with foil, if necessary.
Continue cooking at moderate heat, until internal temperature is between 140-150 degrees, about 1 1/2 hours more. (The roast is essentially "cooked" at this point; the remaining time in the oven helps ensure a moist and tender roast.)
Preheat oven to 325 degrees F.
Remove roast, rack and all, from grill. Pour 1 cup of hot water into bottom of pan and cover roast with foil. Place roast immediately into oven. Bake for one hour, or until roast is tender and pulling away slightly from the bone, but still moist.
Transfer roast to a cutting board. Let sit at least twenty minutes before slicing.
Serve roast sliced with your favorite barbeque sauce, if desired.
Slicing tips: Remove large "hunks" of meat from the bone, then cut into smaller pieces or slice against the grain, instead of trying to slice meat directly off the bone.
added by
gjgee
nutrition data
1095 calories, 83 grams fat, 4 grams carbohydrates, 79 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 9, 2013
Made this with a pork shoulder roast. Very good. Couldn't find mexican oregano so we used plain.
November 22, 2010
EXCELLENT marinade for meat. I had a frozen 3.1 lb Pork Shoulder Roast... bone IN will do. This is the quickie YUM dinner. I had thawed the Pork Shoulder out a few hours on the counter trimming off excess fat I could see. (I know...) I marinated it in a zip lock bag for an hour, until it was thawed. Then, I cooked it on the gas grill, on a rack in a loaf pan... Also grilled yams wrapped in alum foil. I had some frozen baby peas and soft pumperknickle bread with Gorgonzoloa butter. Now I'm enjoying Godiva Chocolate Truffle Coffee with 1/3 skim milk. Simply decadent and OH so simple.
June 11, 2009
Using a 9-pound roast I could have used more marinade, but there were no complaints from the family. While they were eating it was the quietest they've been all week. I cooked it on the grill with some mesquite wood adding to the flavor of the dish. Make sure to use foil over the top. Cooking with wood can char the meat more than you may want. I also used cdkitchen's cole slaw recipe for a nice southern dinner. The smoky flavor of the meat with the tanginess of the slaw is a great combination. Put them together on a bun and it's like being in the Carolinas.