Marinated BBQ Pork Roast
Marinated BBQ Pork Roast is great! With just a little bit of planning in advance you can create a BBQ pork roast that will WOW the crowds. Or at least your family and friends any way!
Cooking pork roast is very simple and it packs huge flavors. Pork is such a versatile meat, because of that you can use just about any pork roast cut for this recipe. I used a boneless pork shoulder roast that my wife Tara had ordered through a company called truLOCAL Meats.
They provide high-end locally sourced meat products delivered right to your door. They ship everything in boxes packed with dry ice. It arrives frozen; all you do is transfer it to your freezer.
Both Tara and I strongly believe that it is important to source as much of our food as we can locally. Not only does it support local farmers and ranchers the food you receive is much fresher. After all, if your food only travels 100 Kilometres (62.137 miles) instead of 1,000 kilometres (621.37 miles) or more think of how much fresher it’s going to be!
We go to our local farmers markets regularly. Once the fresh produce starts to arrive in the late spring we are there all the time. From farm fresh poultry, beef and pork to locally grown fruits and vegetables.
Occasionally we discover something that we don’t normally see in our supermarkets. It’s always fun picking up an interesting item to try for dinner or a snack.
At our local markets there are also a great many local artisans showing and selling their wares. I like seeing what they have created as it is usually the type of thing that we only see at these local markets; the big box stores aren’t interested in this type of thing.
Creating the Marinade
Once you have selected your pork roast, be it pork loin, shoulder, butt or even a tenderloin it’s time to get down to the business of preparing it for your BBQ! You first will want to rub your roast with salt and pepper. I use Kosher salt and freshly ground black pepper, then let stand for 15 minutes.
While it is resting you can create the marinade for your roast. Mix together garlic, balsamic vinegar, olive oil, sweet chili sauce, honey and hot sauce (to taste). I use Srirache hot sauce. I like the flavor and the heat that it provides.
Now you have to allow your pork roast to absorb all those wonderful flavors. Let it marinate for between 2 and 6 hours.
Ready to “Q”
Prepare your BBQ to a medium-high heat, you will want to grill your roast until it is nicely browned on all sides. Continue to cook your pork roast using the indirect cooking method. I recommend about 25 minutes per pound. If you are using a tenderloin roast you will need to reduce your cooking time. It will cook much quicker than some of the other thicker types of pork roasts.
I always have a good quality meat thermometer to assist me with reading the internal temperature. I use a Thermoworks Thermapen. They are fantastic and are definitely an invaluable tool for BBQing!
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest for medium.
You will impress yourself with how simple and easy this pork roast recipe is and the results will speak for themselves as you serve it up. Perhaps with some roasted potatoes and a nice salad! Yummy!
- 3 lb pork roast (I used shoulder, you could use a pork loin, pork butt, or pork tenderloin)
- 1 ½ Tbsp. Kosher salt
- 1 ½ tsp. Freshly ground black pepper
- 5 Cloves of garlic, chopped
- 5 Tbsp. good quality balsamic vinegar
- 2 Tbsp. good quality olive oil
- 2 Tbsp. sweet chili sauce
- 2 Tbsp. honey
- 1 Tbsp. Srirache hot sauce (or your favorite hot sauce to taste)
- In a small bowl combine the salt and pepper and rub it all over your pork roast, allow to stand for 15 minutes.
- Meanwhile in a medium size bowl mix the chopped garlic, balsamic vinegar, olive oil, chili sauce, honey and hot sauce. Stir to combine.
- Place the pork roast in the bowl turning to coat with the marinade on all sides.
- Cover with plastic wrap and marinate for between 2 hours and 6 hours in the refrigerator, turning occasionally.
- When you are ready, prepare your grill by heating it to medium high (about 400 degrees F).
- If you are cooking on a charcoal grill make sure you place your charcoal only on one side to allow your roast to cook using indirect heat. If using a gas grill you can turn off one side of burners when cooking with indirect heat.
- Remove your pork roast from the marinade, reserving the marinade. Grill your roast, turning so that all sides are nicely browned. Then move your roast to the other side of the grill and continue to cook using the indirect cooking method. I generally cook my pork roast for approximately 25 minutes per pound if my BBQ is at 350 degrees F. If you are cooking a tenderloin or a thinner cut of pork roast remember it will take less time to cook.
- While your pork roast cooks bring the reserve marinade to a boil and reduce slightly. Use this as a sauce to pour over your pork when serving.
As mentioned above always make sure that you allow your meat to rest before serving. You should cover it with foil on a platter or cutting board and let it rest. This allows the juices to be reabsorbed into the meat. It will be extremely tender, juicy and frankly just much better tasting.
Amount Per Serving: Calories: 853 Total Fat: 59g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 33g Cholesterol: 240mg Sodium: 2016mg Carbohydrates: 13g Fiber: 1g Sugar: 11g Protein: 64g