Charcoal Grilled Pork Roast: Get on down to your market, gab with the butcher and get to lighting those coals. It’s a good day for grilling.
Some days are about more than just a quick meal on the barbecue that feeds the family or a few discerning guests. Some days it’s about creating a meal that makes people want to unfold their napkin for and sit down at the supper table like they are all sorts of proper.
And from time to time, there is nothing wrong with going the extra mile, milking the hard earned paycheck and splurging on a meal that is going to take a little longer, taste fantastic, and be worth the appreciate you are about to receive.
The problem with these meals is they are intimidating and you have to put a lot of work into them. Ok, maybe not the main dish, but the getting the house ready, the market run, the menu planning and the whole nine.
As someone who loves to cook – a lot – I have learned that the hardest part about whipping up a meal like that is getting over all the work I am thinking about and just doing it.
Should you try a Grilled Pork Roast?
If you are a hockey puck burger or a well-done kind of cook, then chances are you haven’t made it this far down the food blog to learn about cooking a pork roast. It would be a waste of time and money for everyone involved. And just tragic.
But, for those of you looking to dabble and try something new, this is an excellent practice roast. Why? It’s a big cut, which is trickier to cook.
A pork roast is cheap, like $40 less than the prime rib I picked up last week cheap. And it’s resilient. What better could you ask for when giving big roasts on the grill a go for the first time?
Don’t Be A Chicken About The Other White Meat
You can’t roast a chicken like you roast beef or lamb or pork because it cooks too quickly and dries out. Yet so many are chicken about using pork for roasts. Time to get over it.
Pork is not just the other white meat. It is the go to for making stress free roasts.
They cook faster than beef or lamb. Pork is not only cheaper than beef or lamb, it also tends to have less fat than beef or lamb. But, bite for bite, it can be more moist and flavorful regardless. That’s what makes it the perfect dance partner for seasonings to twirl around and dipsy doodle with.
Yay pork. No need to run around like a headless chicken wondering if it works for a roast.
Do, Don’t Over do Pork Roasts
You just don’t want to over cook pork. Well, you don’t want to over cook any roast for that matter. Unless of course you love tough dry meat that would be better off taking a slap shot from the blue line.
Now some folks panic if they see the lightest shade of pink on pork. Don’t freak. Cooked medium rare to medium is just fine. (Meaning a bit of pinkish color still is ok to eat – the USDA has determined that pork is safe at 145 degrees). Well done the pork loses flavor, moisture, and the enjoyment of eating it.
So if it is the right temp internally you don’t have to worry. Go by the temp, not the color. Trust your thermometer. It is the friend that won’t let you mess up a good thing.
Unless of course you are a hockey player and need to work on your wrist shot. In that case go ahead and roast it until it turns a decent shade of black. You don’t see hockey players using pink pucks. At least, not very often.
The Best Pork Cuts For Roasts
There are a couple ways to go with choosing a cut perfect for roasting. All of them have one thing in common. You need enough of a fat layer to melt and drench the meat which keeps it moist while it cooks.
So, the recommended cuts to ask for include leg, loin, and belly. The cuts with a bit of bone and layer of fat work great. The bone helps not only flavor the meat, but also adds a barrier that permits the meat to cook more evenly.
You can usually find a decent round of loin or belly in the meat aisle. If not, then just ask the butcher. Chances are likely they are prepping some up right then and there.
A lot also depends on how long you plan on taking the meal to cook. Leg and loin roast a bit faster.
Watch out though, the faster it cooks, the more you need to be concerned about overcooking the meat. Like so many things in life, there is always a trade off for convenience, right?
Don’t overthink your Grilled Pork Roast
Ignore the details. A 15-minute spit shine will clean the house. No one’s going to notice if you whip out the fancy paper plates.
Get on down to your market, gab with the butcher for a pork roast and get to lighting those coals.
It’s a good day for grilling. Now what are you waiting for?
I bet that roast was amazing! If you’re inspired to cook up some more big cuts, check these recipes out. Grill it, smoke it, char it, eat it!
Herb Rubbed Top Round Roast Beef
Perfect Grilled Rack of Lamb
Perfect Eye of Round Roast Recipe
If you’ve tried my Charcoal Grilled Pork Roast Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Charcoal Grilled Pork Roast
- 5 lbs pork roast
- salt and pepper
- olive oil
- fresh rosemary thyme, and parsley, minced
- 3 garlic cloves minced
- Pat the roast dry and sprinkle liberally with salt.
- Meanwhile, heat your grill for indirect heat. Make sure that you have enough charcoal in your grill to last a while, or that you have a grate that allows you to add more coals as needed, Clean and grease your grill grate.
- Rub the roast down with olive oil. Season liberally with salt and pepper.
- Mix the minced herbs and garlic in a small bowl and pat onto the roast, covering evenly as best you can.
- Place the roast on the grill, away from the hottest portion, and close the lid. Check on the roast every so often, flipping to get even seat marks all over – but allowing the bones to take the brunt of the heat so that nothing dries out.
- Cook until the pork roast registers 145 with a thermometer. Remove from heat and cover with foil to rest. Allow to sit for 10 minutes before slicing and serving.