Grilled Pork Roast Recipe

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Brining is the key to producing a juicy, tender roast with this indirect heat method.

Directions

Make the brine: To a dish or non-reactive pan that will hold the meat fairly snugly, add enough water to completely cover meat. Remove the meat, measure the water and add 1/4 cup of salt for each cup of water. Stir to dissolve. Add any herbs to be used, put meat into brine, cover and refrigerate. (A zip-top bag can be used for brining; put it into a cake pan or other container when refrigerating, in case the bag leaks.) Brine for at least 4 hours, or as long as overnight.
Pre-heat grill: For a gas grill, turn one burner off after grill is hot; for a charcoal grill, move coals to one side.
While grill heats, remove roast from brine and pat dry. Brush with oil and brown over direct heat section of the grill (the hot side) about 3 - 4 minutes per side, or until golden brown. Then, move the meat to indirect heat area, cover grill and cook until meat registers 150°F on an instant-read thermometer, about 1 - 1 1/2 hours.
Remove from grill, cover loosely and let stand 15 minutes before slicing.

Note: the 'standing' time is important to a quality product: the meat continues to cook and the internal juices become evenly distributed.

Container: grill, non-reactive vessel

Prep Time: 10 minutes

Cook Time: 1.5 hours

Servings: 4

Enter desired servings:

Ingredients

-		2 pounds pork loin roast, preferably bone-in
-		3/4 cup kosher or canning/pickling salt. May use more or less, depending on container
-		1 tablespoon oil
		fresh or dried herbs such as sage, rosemary or savory, optional