Grilled Bone-In Pork Roast
(from Bethany’s recipe box)
Serves 6 to 8
If you buy a blade-end roast (sometimes called a “rib-end”), tie it into a uniform shape with kitchen twine at 1-inch intervals; this step is unnecessary with a center-cut roast. For easier carving, ask the butcher to remove the tip of the chine bone and to cut the remainder of the chine bone between the ribs. For instructions on carving the roast, see step-by-step below.
Source: America’s Test Kitchen
Categories: Meat
Ingredients
- 1 (4- to 5-pound) center-cut rib or blade-end bone-in pork roast , tip of chine bone removed
- 4 teaspoons kosher salt
- 2 cups soaked wood chips , or 1 (3-inch) wood chunk
- 1 1/2 teaspoons ground black pepper
- 1 recipe Orange Salsa with Cuban Flavors, optional (see related recipe)
Directions
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Pat roast dry with paper towels. If necessary, trim thick spots of surface fat layer to about ¼-inch thickness. Using sharp knife, cut slits in surface fat layer, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Sprinkle roast evenly with salt. Wrap with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
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FOR A CHARCOAL GRILL: One to 2 hours before grilling, submerge wood chips in bowl of water to soak. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes). When top coals are partially covered with ash, pour coals into grill and cover one-third of grill. Place wood chunk on top of coals, set cooking grate in place, cover, and heat until grate is hot and wood is smoking, about 5 minutes.
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FOR A GAS GRILL: Place soaked chips in 9-inch disposable aluminum pie plate and set on primary burner of grill (burner that will stay on during grilling). Set cooking grate in place. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s).
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Place soaked chips in 9-inch disposable aluminum pie plate and set on primary burner of grill (burner that will stay on during grilling). Position cooking grates over burners. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). Scrape grate clean with grill brush.
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Sprinkle roast evenly with pepper. Place roast on grate with meat near, but not over, primary burner and bones facing away from heat. Open top vents halfway and cover grill, positioning vents over meat. (Initial grill temperature should be about 425 degrees.) Grill roast until instant-read thermometer inserted into thickest part of meat registers 140 degrees, 1¼ to 1½ hours.
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Transfer roast to carving board, tent loosely with foil, and let rest for 30 minutes (internal temperature should rise to about 150 degrees). Carve into thick slices by cutting between ribs. Serve, passing salsa separately (if using).