Grilled Pork Roast Recipe

Provided By
For a change of pace, try this grilled pork roast recipe in which the meat is soaked in a brining solution prior to grilling. The brining process produces ultra-tender and flavorful meat, which enhances the grilled flavor.
Share this!
Update Servings
  • 2 pounds pork loin roast, preferably bone-in
  • 3/4 cup kosher salt or pickling salt (use 1/4 cup salt per cup of water)
  • 1 tablespoon cooking oil
  • fresh or dried herbs such as sage, rosemary, or savory (optional)
Container:grill, non-reactive vessel
10 mins
1.5 hrs
4 hrs
  • Using a dish or non-reactive pan that will hold the meat fairly snugly, add enough water to completely cover the meat.
  • Remove the meat, measure the water that was used, and add 1/4 cup of salt for each cup of the water. Stir until the salt is dissolved.
  • Add herbs (optional) to the liquid, insert the meat into the brine, cover, and refrigerate. (A zip-top bag can be used for brining; however, place it into a cake pan or other container when refrigerating to catch any possible leaks.) Brine for at least 4 hours; you may also brine the meat overnight.
  • After brining, cook the meat on the grill using the indirect cooking method. For a gas grill, turn one burner off after the grill is hot; for a charcoal grill, move the coals to one side after the grill is hot.
  • Remove the roast from the brine and pat dry. Brush with oil and brown over the direct heat section of the grill (the side of the grill over the lit burner or hot coals). Cook for about 3 - 4 minutes per side or until golden brown.
  • After the meat has been browned, move it to the indirect heat area of the grill; then cover the grill and cook until the internal portion of the meat registers 150°F on an instant-read thermometer. This should require about 1 to 1 1/2 hours of cooking time over the indirect heat.
  • Remove the pork roast from the grill, cover loosely with foil, and let it rest 15 minutes before slicing and serving.

  • Note: The resting time is important to achieve the optimum flavor, tenderness, and doneness; the meat will continue to cook while resting and the juices will become evenly distributed throughout the meat.
Similar Recipes
Savory Sage Pork Roast with Apple Pork Gravy
McCormick® Pork Gravy Mix
McCormick® California Style Garlic Salt with Parsley
boneless center
apple juice
German Style Pork Roast
barbecue sauce

Grilled Pork Roast Recipe Reviews

grilled pork roast

Average of 4.75 out of 5 stars
Rating of 4.5 out of 5.0 stars
Ratings (4)
Comments (0)
Gama User
Rating of 4 out of 5.0 stars
Reviewed By
"Overall we really liked this roast but I cut back on the salt because we are supposed to watch how much salt we have. I cut the salt in half and the roast still turned out pretty good."
ToBeOrNotToBe User
Rating of 5 out of 5.0 stars
Reviewed By
"I like to try different things on the grill and had never done a roast. I followed the recipe as is but just added about 4 cloves of garlic, chopped, and I substituted two tablespoons of kosher salt for seasoning salt. Turned out great!"
GrillGuy User
Rating of 5 out of 5.0 stars
Reviewed By
"I used sage and rosemary for this brine. I brined it overnight, for 18 hours, and it grilled up so tasty! This is a great way to do a pork roast on the grill since it usually stays moist even if you overcook it."
gigs User
Rating of 5 out of 5.0 stars
Reviewed By
"My wife wants me to learn to do all the grilling so I saw this recipe and thought it looked interesting so I tried it last weekend. It was super tender and had great flavor. Now my wife thinks I should grill more often."
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com