How to Grill a Dry Rub Pork Roast

 

how to grill pork roast on charcoal grill

 

Welcome to the first Pop of Style food post! Nate and I have been trying to do more “at home” cooking in an effort to get creative and save some money while we’re at it. So, here we are “coupling up” to bring a recipe post once a week that we’ve created and loved!

This first post highlights the makings of one of our favorite ways to cook meat. Nate’s a big fan of the charcoal grill and living in Florida, we try to take advantage of it as much as we can!

This pork roast is one that we like to make on Sundays and cut to portion out pieces for the entire week’s lunches to take to work. Try this recipe out for yourself, trust me–it’s so worth it!

Nate’s here to tell you just how it’s done:

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Let’s start off with the meat we used to complete this recipe. This is a pork loin boneless roast weighing in at roughly 2 1/2 pounds. One of the sides should have a nice layer of fat on it that should not be trimmed; pork is already a very lean meat and the fat will help keep it from drying out during the slow cook on the grill. Pat the pork dry with paper towels and get together all the ingredients for the dry rub in the amounts listed above.

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Mix it all together! The amount I made in the picture is actually a double batch of the recipe. Even if you’re not using it now it’s always great to have extra dry rub on hand for more cooking endevours. I’ve even used it on things other than meat such as canned vegetables to give them a nice punch in the arm. This dry rub cooks up great with corn or even carrots….Mmmm glazed carrots…what was I talking about? Oh yeah, time to get your hands dirty:

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Use your hands to rub this magical mixture all over the pork. Be generous! Just remember if you make extra rub to separate it from the portion you are going to use. Too many times I’ve gotten so excited to get cooking that I dunk my pork-tainted hands back into the bowl of dry rub leading to contaminated rub…cue the world’s smallest violin. Anyways, coat all sides and then let it sit…stay…gooood pork. You can keep it like this for the hour leading up to the grill being ready, or you can bag it and place it in the fridge for later. But for all my impatient cooks– it’s time to start the grill:

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Nothing beats getting in touch with your inner pyro am I right? Let the coals get ready and then we’re going to arrange them like so:

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Devote half of the grill to being the hot zone or direct heat zone where you will spread out all the coals, and the other half will be your cool or indirect heat zone where no coals should be placed. Place the grill grate on and let it heat up. Scrape it off and get ready to cook! Here…we…go:

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Use the hot zone first to sear both sides of the roast. This will be about 5 minutes a side. Try not to let any fire jump up and hit the pork; this will over char the roast. After both sides are seared, place the roast on the indirect heat zone and cover the grill. Refrain from opening the lid for the next 30 minutes…I mean it. DON’T DO IT. Find something else to do with your time…I was able to keep myself busy:

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Nothing beats a good cigar and scotch…as long as you can forget about how terrible your mouth will taste in the morning. It’s more of a in the moment pleasure I guess. Once you’ve waited the 30 minutes take off the lid and check the meat with a thermometer. It should not be done at this point, but it’s good to see where you’re at in relation to the end point of 145 degrees before flipping the meat and covering again. Yes, I know…more waiting. Be patient! Check more frequently depending on the current internal temperature until:

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We’ve done it! Grab a clean cutting board and place the roast on there with tongs:

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Beautiful! The sight of this pork alone will be enough to make all your guests’ mouths water! (oh, and the smell isn’t bad either!) Now the roast needs to sit for at least 10 minutes before cutting. Use this time to recieve compliments and general praise on the good job you just did. Maybe even some high fives…definitely some high fives…okay, if people aren’t lining up to slap you some skin for this amazing piece of meat you really need to reconsider the company you keep. Did that take 10 minutes? Great! Let’s cut the meat:

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Slice the pork into medallion-type pieces like the picture above and serve! This goes with a lot of side options so don’t be afraid to experiment with that part of the meal as well. If anything went wrong don’t worry and stay confident with your cooking! You can always order a pizza…who doesn’t love pizza?

how to grill pork roast on charcoal grill