Recipe: How To BBQ The Perfect Roast Pork
Table of Contents
Prep time: 30 minutes
Marinate time: 6-24 hours
Cook time: 2-3 hours
Total time: 8-28 hours Servings: 8-10
- 1 boneless pork loin roast (4-5 lbs/2-2.5 kg)
- 2 cups Applewood chips
- Charcoal briquettes
- Lump charcoal (optional)
- Aluminum drip pan
- Instant-read thermometer
For the Dry Rub
- 2 tbsp brown sugar
- 2 tbsp kosher salt
- 2 tbsp paprika
- 1 tbsp ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp cayenne pepper (optional, for a spicy kick)
Mix the dry rub ingredients: In a small bowl, combine brown sugar, kosher salt, paprika, ground black pepper, garlic powder, onion powder, ground cumin, dried thyme, and cayenne pepper if using. Mix well and set aside.
Prepare the pork loin roast: Rinse the pork loin roast under cold water and pat dry with paper towels. If there is excess fat or silver skin, trim it off. Evenly apply the dry rub mixture over the entire roast, pressing it gently to make sure it adheres. Wrap the roast tightly in plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Prepare the charcoal BBQ grill: Around 30 minutes before you plan to start cooking, light the charcoal briquettes in a chimney starter. Once the briquettes are covered in white ash, pour them on one side of the grill, creating a two-zone fire with direct heat and indirect heat zones. If using lump charcoal, add it on top of the briquettes to enhance the smoky flavor. Place an aluminum drip pan on the other side of the grill, under the grates where the roast will be placed.
Set up the grill for smoking: Scatter the Applewood chips or pellets over the hot coals. Place the cooking grate on the grill and cover with the lid, opening the top and bottom vents. Allow the grill to preheat and reach a temperature of 275°F (135°C) to 300°F (150°C), adjusting the vents as needed.
Grill the roast: Remove the roast from the refrigerator and unwrap it. Place the roast fat-side up on the grill grate, above the aluminum drip pan in the indirect heat zone. Insert an instant-read thermometer into the thickest part of the roast, avoiding the fat. Cover the grill with the lid and maintain a consistent temperature of 275°F (135°C) to 300°F (150°C) by adjusting the vents.
Cook the roast: Cook the roast for 2 to 3 hours, or until the internal temperature reaches 145°F (63°C) for medium or 160°F (71°C) for well-done. Check the temperature periodically and add more charcoal and wood chips if necessary to maintain the heat and smoke.
Rest and serve: Carefully remove the roast from the grill and place it on a cutting board. Tent the roast with aluminum foil and let it rest for 15-20 minutes to allow the juices to redistribute. After resting, slice the roast against the grain and serve with your favorite side dishes.
Tips and Tricks
- Use a boneless pork loin roast with a fat cap for juicier, more flavorful meat.
- Customize the dry rub with your favorite herbs and