INGREDIENTS:
- 1 5 to 6 lbs pork roast
- salt and pepper
- olive oil
- fresh rosemary, thyme, and parsley, minced
- 3 garlic cloves, minced
INSTRUCTIONS:
- Pat the roast dry and sprinkle liberally with salt.
- Meanwhile, heat your grill for indirect heat. Make sure that you have enough charcoal in your grill to last a while, or that you have a grate that allows you to add more coals as needed, Clean and grease your grill grate.
- Rub the roast down with olive oil. Season liberally with salt and pepper. Mix the minced herbs and garlic in a small bowl and pat onto the roast, covering evenly as best you can.
- Place the roast on the grill, away from the hottest portion, and close the lid. Check on the roast every so often, flipping to get even seat marks all over - but allowing the bones to take the brunt of the heat so that nothing dries out.
- Cook until the pork roast registers 145 with a thermometer. Remove from heat and cover with foil to rest. Allow to sit for 10 minutes before slicing and serving.
Source: Girl Carnivore
Share It To Your Friends!
Loading...
