Grilled Pork Roast Recipe

Grilled Pork Roast Recipe over an Apple Wood Charcoal Fire

In-direct Grilled Pork Roast Recipe

5 out of 5 stars based on 1 ratings.

Grilled Pork Roast Recipe from Paggi Pazzo

Grilled Pork Roast Recipe
Published: November 11, 2011

Prep time: 30 min
Cook time: 2 hours
Total time: 2 hours 30 min
Yield: 12 servings
Calories per serving: 396
Fat per serving: 28.4g


  • 1 (3 1/2 – 4 pound) pork roast
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup water
  • 3 garlic cloves
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 2 tablespoons pepper
  • 1 tablespoon salt
  • 1/4 cup Reggiano Parmigiano (chunks)
  • 1/4 cup white mushrooms

Cooking Directions

  1. Clean pork roast and cut in half or slice pocket length and add 1 chopped garlic clove, mushrooms, and sliced chunks of Reggiano Parmigiano in pork roast pocket, then tie pork together with cooking string. Add to bowl with olive oil, vinegar, water, remaining chopped garlic cloves, thyme, rosemary, salt and pepper. Allow to chill for 3-4 hours or overnight
  2. Prepare charcoal grill with adding lump hardwood charcoal to 2 chimney starter cylinders with apple wood chunks (not soaked). Light by adding paper towel with olive oil under cylinders
  3. When wood charcoal turns grey, add charcoal to grill pit on the left and right edges of the grill, leaving open a 12 inch space in the middle of grill for in-direct grilling
  4. Place pork roast bone side down in middle of grill and close cover. Do not open for 1 hour
  5. After 1 hour, open grill and turn over pork roast. Close grill and do not open for another hour
  6. After 2 hours, check pork roast temperature and if pork reaches 165 degrees, remove pork and place in aliminum foil. Let rest for another 15 minutes
  7. After pork has rested, slice and serve

Let it Rip!

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