Spicy Barbecue Pork Roast
This Spicy Barbecue Pork Roast is magnificent with its juicy interior and very flavorful spicy crust on the outside. A great recipe to have Sunday dinner and the family over. One of the simple pleasures in life is cooking pork on the barbecue.
This roast is the perfect recipe for a beautiful pork rib roast! My roast was just over 7 pounds. Don’t be intimidated by the size, it’s as easy to also do a smaller roast.
There are so many ways to cook a pork roast. The choices are almost endless, from the oven to the rotisserie. You can smoke it, put it on the grill, or barbecue it like I did this time. The one general consistency is that you should cook it low and slow.
I often do a rub for my pork roasts or ribs, but for this recipe, I created almost a sauce or a paste if you will that you can slather on. It creates a crust on the outside of the roast which also helps to seal in the juices and the flavors!
HELPFUL ITEMS FOR THIS RECIPE
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How do you BBQ a pork roast?
The first thing you do when you are going to barbecue a pork roast is to find a really great roast! Like the one I got from our local meat vendor Ryan at R.F.G Meat and Seafood. This roast is something that you would see Fred Flintstone enjoying (did I give away my age?). Once you find a great meat vendor or butcher you should make sure you stay in touch with them; they will get you the best product that is available!
The next thing to do is to score the fat cap using a sharp knife. You want to create a crosshatch pattern in the fat about a 1/2 inch deep. This allows the seasonings to permeate the meat.
Now you needed to make the paste to coat the outside of the pork roast. Add garlic, onion, jalapeno peppers, oregano, cumin, ancho chile powder, Kosher salt, fresh ground pepper, cider vinegar, and olive oil to a food processer. Process until you have a paste. Rub the mixture all over the pork roast making sure that you cover all sides and you massage it into the scored fat cap.
Because we are going to be cooking this beautiful pork roast using the indirect method on your barbecue I like to put an aluminum pan under the grate. It catches any of the fat that drips off the roast. This helps to avoid flare-ups and keep your barbecue from getting too dirty, so cleanup is a breeze. I’m all about making things as easy as possible, especially when it comes to cleaning up!
- Pork rib roast (a pork loin roast will also work)
- Garlic, peeled (you could use garlic powder in a pinch)
- Onion coarsely chopped
- Jalapeno peppers ribs and seeds removed and coarsely chopped
- Dried oregano
- Ground cumin
- Ancho chili powder
- Kosher salt and fresh ground pepper to taste
- Apple cider vinegar
- Good olive oil
How long does it take to Barbecue a pork roast?
The question is not how long does it take to barbecue a pork roast. The question should be at what temperature is my pork roast done. As with all meat, the cooking time will vary. You should never cook a roast for a certain period of time; you should cook it to the proper internal temperature. Having a good instant-read thermometer is critical to great barbecue. I used my Thermoworks Chef Alarm cooking alarm thermostat that is perfect for all types of roasts.
Preheat your grill on high heat, place the roast on the side of the grill that the heat is off and reduce the heat to medium-low, 325 – 350 degrees F.
You are going to want to cook your pork to an internal temp of 145 – 148 degrees F, depending upon your preference. Your roast will be slightly pinkish if you are close to 145; if let it go to 148, it will be less. We cooked ours to 148F and then let it rest.
Let it Rest
When I was growing up everyone said you had to cook pork until there was no pink, which of course meant that the pork was very dry. Today we understand that pork is best served at 160 degrees (after resting) or below and that pink is OK. This, of course, makes for a much juicier and tender bite of pork on your fork!
Whatever temperature you cook your roast to, be it a pork tenderloin, a grilled pork chop, or a rib roast, you need to make sure you allow it time to rest. After you remove it from the heat you should loosely wrap it in foil. Make sure that it rests for at least 15 to 20 minutes before carving.
Enjoy this recipe; it was an awesome meal that really can be enjoyed at any time of year.
Pin it HERE!!
Pin it HERE!!
- 1 7 lbs pork rib roast
- 6 cloves of garlic, chopped
- 1 medium onion, coarsely chopped
- 2 jalapeno peppers, ribs removed, seeded and coarsely chopped
- 1 Tbsp dried oregano
- 1 1/2 Tbsp ground cumin
- 2 tsp ancho chili powder
- Kosher salt and fresh ground pepper to taste
- 2 Tbsp apple cider vinegar
- 1/4 cup good olive oil
- Place a disposable aluminum pan under the side of the grill where you will have the heat off.
- Preheat your grill leaving the side with the aluminum pan off.
- Score the fat on the pork using a sharp knife, you want to score it approximately 1/2 inch deep in a crosshatch pattern
- Place the garlic, onions, jalapenos, and oregano in a food processor and process until everything is finely chopped.
- Add the cumin, ancho chili powder, 1 Tbsp Kosher salt, and 1 1/2 tsp freshly ground pepper (or to taste) and process for 30 seconds.
- Add the vinegar and the olive oil and process until you have a uniform consistency.
- Rub the mixture all over the roast, covering it entirely with the paste.
- Using the indirect method of cooking, place the roast on the side of the grill that is not hot and close the lid. You will want to maintain a temperature of 325 - 350 degrees F.
- Once you have reached an internal temperature of 145-160 degrees F, depending upon your preference, remove the roast from the barbecue.
- Place the roast on a cutting board or pan and wrap with foil. allow the meat to rest for 15 - 30 minutes before slicing.
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Amount Per Serving: Calories: 1159Total Fat: 93gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 267mgSodium: 283mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 73g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.