Grilling is a traditional cooking style for various meats including pork roast. Similar to other cuts of pork, the pork roast requires a specific preparation process followed with a cooking process to achieve the proper internal temperature. By following all of the steps to grilling a pork roast outdoors, you can prepare a complete meal for the entire family.
Step 1
Preheat the grill to 350 degrees. The temperature may vary slightly according to the environmental conditions and size of the pork roast. Build a wind break or move the grill to a protected location in windy conditions.
Step 2
Rinse the pork roast and dry with a cloth.
Step 3
Mix the paprika, garlic powder, onion powder, brown sugar, dry mustard, dry thyme leaves, ground black pepper and sea salt in a bowl and rub the seasonings into the pork roast with your hands. Season the pork roast with additional spices to fit your personal taste.
Step 4
Place the pork roast on the grill to sear every side. Searing every side of the pork roast keeps the juices inside the roast.
Step 5
Move the pork roast to indirect heat over the drip pan. Always use a tongs or spatula to move and turn the pork roast. Close the hood on the grill so the pork roast continues to cook.
Step 6
Check the internal temperature with a meat thermometer every 15 minutes. You can also use a wireless remote thermometer that constantly tracks the internal temperature while cooking. Remove the pork roast from the grill when it reaches an internal temperature of 155 degrees Fahrenheit.
Step 7
Carve the roast after 15 minutes. During the 15 minutes after removing the roast from the grill, it will continue to cook to about 160 degrees.
Tips and Warnings
- Serve the pork roast with roasted vegetables for a complete family meal. Total cooking time is typically 1.5 to 2 hours.
- Avoid using a meat fork to turn the pork roast as it will allow the natural juices to escape.
Things You'll Need
- Cloth
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon brown sugar
- 2 teaspoons dry mustard
- 1 teaspoon dry thyme leaves
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- Bowl
- Grill
- Tongs
- Drip pan
- Basting brush
- Sauce
- Thermometer
Member Comments