How to Grill a Pork Roast

A pork roast can be cooked on a large charcoal grill with stunning results. A charcoal grill is best because you need to provide distant, indirect heat so the roast cooks slowly.

Things You'll Need

• 1 center-cut pork loin roast, with fat and bones left on, 3 to 6 lbs.
• kosher salt and fresh cracked black pepper
• Barbecue Grills
• Charcoal
• Charcoal Lighters
• Shovels
• Groceries
• Meat Thermometers
• Oven Thermometers

Instructions

1. Prepare the grill fire about 3 hours before you plan to eat. Use the best-quality charcoal you can find, preferably hardwood charcoal such as hickory or mesquite.

2. Build a relatively small fire. Use only enough coals to generate very low heat.

3. Keep an eye on the fire - the grill is ready when the flames have died down, the bed of coals is covered with a layer of ash and the coals glow red-hot.

4. Use a garden shovel or other fireproof tool to spread the coals to the sides of the grill. Keep them as far from the center of the grill grate as you can, preferably 12 to 24 inches.

5. Rub salt and pepper all over the roast, using generous amounts of seasoning.

6. Place the roast to the center of the grill grate with the bones facing down. Make sure the roast is positioned well away from the coals so that dripping fat won't cause a flame-up.

7. Cover the grill well and shut any air vents.

8. Use the grill thermometer to monitor the internal temperature of the grill. It should hover around 275 to 300 degrees F. As the coals burn down, replenish them with fresh charcoal, one or two pieces at a time.

9. Use an instant-read cooking thermometer to monitor the internal temperature of the roast. Cooking times will vary, so begin checking the temperature after about 45 minutes of cooking.

10. Take the roast off the grill when it's done - when the internal temperature is 155 degrees.

11. Let it rest away from the heat for 15 minutes before carving.

Tips & Warnings

• Don't let the fire get too hot. The key to grilling a roast is slow, even cooking.

• Use a thermometer that can monitor the inside temperature of the grill.

• You can use any seasoning mix or dry rub instead of or in conjunction with salt and pepper.