For the tastiest results, purchase a bone-in roast. Leaving bones in the roast preserves a rich and pronounced porky flavor, which is lost when they are removed. Due to the size of the roast, this recipe requires a relatively long time on the grill.
When we grilled our pork roast, we burned through two alder planks in the process, so have two or three planks soaked, ready to go, along with your spray bottle of water to douse the inevitable flare-ups. Alder smoke turns the glazed roast a fantastic color, and infuses it with delicate and earthy smoke.
- 4-5 lb center cut bone in pork loin roast
- 2 or 3 alder grilling planks, soaked for at least one hour in water.
- Salt and pepper
- ½ c. brown sugar
- 2 oz bourbon
- 3 tbs balsamic vinegar
- 1/4 c. water
- Preheat gas grill to 350ºF.
- Place all the glaze ingredients in a sauce pan and heat, stirring to combine, when sugar has dissolved remove from the heat.
- Place pork roast on a soaked alder plank and season liberally with salt and pepper. Place pork and plank on the grill and brush with the glaze, close the lid.
- Brush with more glaze every 20 minutes, keeping the lid closed between bastings to ensure the meat is infused alder smoke flavor.
- When your plank looks like this one, (below) lift up the roast and add a new alder plank to the ashes of the first one.
- Cook the pork roast to an internal temperature of 165ºF. (It took us between 90 and 100 minutes).
- Remove the pork from the grill and allow ten minutes to rest before slicing, to ensure all the juices remain in the meat and enjoy.