RECIPE: Kyle's Slow-Grilled Pork Roast

Kyle's Slow-Grilled Pork Roast

Ingredients
2 lbs. pork roast or port loin, bone-in
Kosher salt  - you'll use 1/4 cup salt per cup of water
2 teaspoons dried Sage
2 teaspoons dried Rosemary
1 tablespoon olive oil

Directions
To brine: Set the roast in the bottom of a glass or plastic bowl that's large enough to hold the roast and a lot of water. Fill the bowl with water, one cup at a time, until the roast is completely covered. **Be sure to make note of how many cups of water you used** Remove the roast and add the salt (ie: 4 cups of water = 1 cup salt) and herbs. Place the roast back in the bowl, cover securely and refrigerate for at least 4 hours, or overnight. Remove the roast from the brine, pat dry and rub with the olive oil.

To grill:  Using a charcoal grill, place the roast over direct heat for 3-4 minutes per side, or until seared and golden brown all the way around. Once the roast has been browned, move the charcoal to the sides of the grill for in-direct heat cooking. Cover the grill and cook the roast until the internal temperature reaches 160˚F. (This can take anywhere from 1-3 hours, depending on the air temperature and the size of your roast.) Remove the roast, cover loosely with foil and allow it to rest for 15 minutes before slicing and serving (this allows the juices to re-distribute.)

Trust me. . . a pork roast made this way is amazing. The outside has a nice, flavorful crust (not too salty at all) and the inside stays juicy and tender. Yum, yum, yum!