Grilled Bone-In Pork Roast

By AzWench

If you buy a blade-end roast (sometimes called a “rib-end”), tie it into a uniform shape with kitchen twine at 1-inch intervals; this step is unnecessary with a center-cut roast. For easier carving, ask the butcher to remove the tip of the chine bone and to cut the remainder of the chine bone between the ribs. For instructions on carving the roast, see step-by-step below.

Ingredients

• Orange Salsa with Cuban Flavors:
• 1 (4- to 5-pound) bone-in pork roast , tip of chine bone removed
• 4 teaspoons kosher salt
• 2 cups wood chips , or 1 (3-inch) wood chunk
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon finely grated orange zest , plus 5 oranges, peeled and segmented; each segment quartered crosswise
• 1/2 red onion , minced (about 1/2 cup)
• 1 jalapeño chile , stemmed, seeded if desired, and minced (about 3 tablespoons)
• 2 tablespoons juice from 1 lime
• 2 tablespoons minced fresh parsley leaves
• 2 teaspoons brown sugar
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons white vinegar
• 1 1/2 teaspoons minced fresh oregano leaves
• 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper

Preparation

Step 1

1. Pat roast dry with paper towels. If necessary, trim thick spots of surface fat layer to about ¼-inch thickness. Using sharp knife, cut slits in surface fat layer, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Sprinkle roast evenly with salt. Wrap with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.

2a. FOR A CHARCOAL GRILL: One to 2 hours before grilling, submerge wood chips in bowl of water to soak. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes). When top coals are partially covered with ash, pour coals into grill and cover one-third of grill. Place wood chunk on top of coals, set cooking grate in place, cover, and heat until grate is hot and wood is smoking, about 5 minutes.

2b. FOR A GAS GRILL: Place soaked chips in 9-inch disposable aluminum pie plate and set on primary burner of grill (burner that will stay on during grilling). Set cooking grate in place. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s).

3. Place soaked chips in 9-inch disposable aluminum pie plate and set on primary burner of grill (burner that will stay on during grilling). Position cooking grates over burners. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). Scrape grate clean with grill brush.

4. Sprinkle roast evenly with pepper. Place roast on grate with meat near, but not over, primary burner and bones facing away from heat. Open top vents halfway and cover grill, positioning vents over meat. (Initial grill temperature should be about 425 degrees.) Grill roast until instant-read thermometer inserted into thickest part of meat registers 140 degrees, 1¼ to 1½ hours.

5. Transfer roast to carving board, tent loosely with foil, and let rest for 30 minutes (internal temperature should rise to about 150 degrees). Carve into thick slices by cutting between ribs. Serve, passing salsa separately (if using).

Orange Salsa with Cuban Flavors:

Makes about 2 1/2 cups

Combine all ingredients in small nonreactive bowl.

The Best Bone-In Pork Roast

The three most common pork loin roasts offer markedly different results in terms of flavor and texture.

TOP-CHOICE: Center-Cut Rib Roast
A cut from the center of the loin that contains mostly loin muscle (and sometimes a bit of tenderloin) attached to a neat row of curved rib bones.
Pros: Good flavor; easy availability; no tying necessary
Cons: None when cooked bone-in; tendency to dry out when boneless

CLOSE SECOND: Blade-End Roast
Also knows as the "rib-end roast," this cut from the shoulder end of the loin is a hodgepodge of small muscles.
Pros: Exceptionally rich flavor
Cons: Spotty availability; must be tied; tricky to slice cleanly

DISTANT THIRD: Center-Cut Loin Roast
A narrow section of loin muscle fused with a larger section of tenderloin, cut from the rear of the loin. The bones are mostly T-shaped vertebrae, not ribs.
Pros: Tender, decent flavor
Cons: Bone structure makes carving difficult; less flavorful than other options