Grilled BBQ Pork Roast is deliciously moist from the brine and covered in a smokey spice rub then finally coated with Sweet and Tangy Barbecue sauce making them a hit every time they’re made!
I got a text from a friend I used to work with the other day. She’s remodeling her kitchen and was looking for ideas for cooking a pork loin on the grill. I didn’t already have a recipe so I started thinking and sort of just giving general ideas, but the more I was typing out the ideas, the more I wanted to eat the grilled pork! She’s in Florida and I’m in Oregon so inviting myself for dinner wasn’t quite feasible. I decided to grill some of my own soon.
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This pork roast starts off with a brine. Have you ever brined your meat? My first time was this Brined Turkey at Thanksgiving a few years ago. One bite and I was sold! It’s basically a sugar salt water mixture. You let the meat sit in the liquid for several hours and it pulls moisture in. When I told my mom years ago that I was going to brine my turkey she was a little worried. She was thinking it was going to turn out salty but it actually doesn’t taste salty at all. For this brine I added fresh herbs to the water and some mashed apricots. This was the most moist pork roast ever! It had so much flavor from the inside out. It was rubbed with the best spice rub that reinforced the spices used in the barbecue sauce.
- 1 cup salt
- 1 cup brown sugar packed
- 2 fresh apricots pit removed and mashed
- 3 sprigs of rosemary
- 6 sprigs of thyme
- water to cover
Grilled Pork Roast
- 4 lb pork loin roast
- 1 cup Sweet 'n Tangy Barbecue Sauce
- in a large stock pot combine the salt, brown sugar, mashed apricots, rosemary and thyme
- add about a cup or two of water and mix
- add in the pork roast and then add more water until covered
- allow to sit overnight or at least 4 hours
- combine brown sugar, salt, mustard powder, garlic powder, onion powder, pepper and smoked paprika in a bowl and set aside
Grilled BBQ Pork Roast
- pour out the brine and rinse the pork roast
- place on a baking sheet and pat dry
- sprinkle the rub over all sides of the roast and massage it in
- heat grill with a high heat
- place pork roast and allow to cook over direct flame for 10 minutes per side, on all sides, to sear in the juices
- remove from direct flame and cook on an indirect flame for 80 minutes
- brush all sides of the pork roast with the barbecue sauce and cook for 10 more minutes, or until an internal temp of just under 160 degrees F is reached
- remove from grill, cover loosely with foil and allow to rest for at least 10 minutes. (The internal temp of the meat will continue to rise to at least 160 degrees F
- slice thinly and serve with extra barbecue sauce
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