Grilled Pork Roast
- 5 pounds pork sirloin roast or boneless pork butt
- 0.25 cup olive oil
- 0.25 cup distilled vinegar
- 5 garlic cloves, crushed
- 0.5 teaspoon red pepper, crushed
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- Combine all ingredients in a Ziploc bag and marinate for 24 hours in the refrigerator.
- First, start your fire.
- To get a good smoky flavor, a wood fire is best, but to get it going quickly you can start with charcoal and add wood when the charcoal is burning well.
- The grill should be closed, and grill temperature should be maintained at about 350° the entire cooking process.
- If your grill does not have a built in thermometer in the lid, put an oven thermometer right by the opening and check it occasionally.
- You will probably need to add fresh wood or charcoal and adjust the vents to keep the temperature just right.
- Remember that the grill temperature should be maintained at about 350° for the entire cooking process.
- Move the coals so you can place the roast on a cooler part of the grill.
- Place the roast on the cooler part of the grill.
- Let the roast cook slowly with the grill covered.
- Keep a close eye on the roast to manage any flare ups from the fat drippings.
- You want the indirect heat to cook the roast and allow the smoky flavor to infuse into the roast.
- Remove when the inside of the roast registers 160°, or about 20 minutes per pound.
- Let rest for 10 minutes and serve.