Grilled San Antonio Pork Roast Recipes

GRILLED PORK ROAST

Steps:

• In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

GRILLED PORK LOIN ROAST

Steps:

• Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.

GRILLED SEASONED PORK ROAST

Steps:

• Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
• Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.

GRILLED SAN ANTONIO PORK ROAST

Steps:

• Preheat grill to medium-hot.
• Sprinkle pork roast with salt and pepper.
• Place roast on grill over indirect heat, not directly over fire.
• Cover and cook about 1 hour and 20 minutes (18 to 20 minutes per pound).
• Meanwhile, stir together barbecue sauce, jelly and chili powder.
• The last 30 minutes of cook time, baste roast with sauce mixture every 5 to 10 minutes or until done (internal temp 155°F).
• Remove roast from grill and let rest 5 to 10 minutes.
• Slice, refrigerate leftovers, good hot or cold!