Ingredients:
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Directions:
To make the roast easy to carve, have the butcher cut the chine bone.
Brine the roast: Disolve salt and sugar in 1 1/2 quarts hot tap water in large stock pot. Stir in garlic and rosemary; add 2 1/2 quarts of cold water and submerge meat in brine. Refrigerate for 2-3 hours. Rinse meat under cold water and wipe dry with paper towels.
Garlic Paste: While roast brines, mix together garlic, pepper, additional rosemary, olive oil, orange zest and salt in food processor to form a paste. Set aside.
Grill the roast: Spread garlic paste evenly over pork. Let stand while preparing grill. Set up grill to cook indirectly. After the charcoal is lit, move it to one side of the grill. Place an aluminum tray on the other side of the grate with an inch of water and add the 5 rosemary sprigs to the water. When the fire is hot, place the pork roast, bone side down, on the rack over the pan. The meat side of the roast should be just next to the fire, although not over it. Cover with lid.
Grill pork for an hour. Turn the roast over, keeping the meat side toward the fire. Remove from grill when a meat thermometer registers 140 to 145 degrees F, about 15-20 minutes longer. Transfer to a platter, tent loosely with foil and let stand 15 minutes. The meat should register 150 to 155 F. Cut pork between bones and serve. |
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