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Barbecued Glazed Pork Roast




Barbecued Glazed Pork Roast
source Cook's Country
categories meat
yield Serves 6
prep time
total time

INGREDIENTS
  • 1 (4to 5-lb) center-cut or blade-end bone-in pork rib roast, chine bone removed
  • 1/3 cup packed brown sugar
  • 1 Tbsp kosher salt
  • 1 ½ tsp pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 2 cup wood chips
  • 1 ½ cup ketchup
  • 1 ½ cup apple juice
  • 3 Tbsp cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp yellow mustard seeds
  • 1 to 2 tsp hot sauce

    • INSTRUCTIONS
  • 1. Pat roast dry with paper towels. Using sharp knife, cut 1/2-inch crosshatch through fat cap, ½ inch deep. Combine 1 teaspoon sugar, salt, pepper, paprika, and garlic powder and rub all over roast, being sure to rub spices into crosshatch. Wrap roast with plastic wrap and refrigerate for 6 to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
  • 2. Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burners.
  • 3. Clean and oil cooking grate. Arrange roast meat side up on cool side of grill, with rib bones facing fire. Cook, covered, until pork registers between 90 and 100 degrees, about 1 hour.
  • 4. Meanwhile, whisk ketchup, juice, remaining sugar, vinegar, Worcestershire, mustard seeds, and hot sauce together in 13 by 9-inch disposable aluminum pan until sugar dissolves. Place pan on grill and move roast to pan with sauce. Spoon sauce over roast. Continue to cook on cool side of grill, covered, basting meat with sauce every 15 minutes, until pork registers 140 degrees, 45 to 75 minutes.
  • 5. Remove pan from grill, tent roast loosely with foil, and let pork rest in sauce for 30 minutes. Transfer pork to carving board and pour sauce into serving vessel, skimming off fat as necessary. (You should have about 2 cups sauce.) Carve pork in between ribs into thick chops. Serve, passing sauce at table.

    • NOTES
    For easier carving, have the butcher remove the tip of the chine bone and cut the remainder of the chine bone from between the ribs, a technique called scoring. Look for a roast with a 1/4-inch fat cap; if you end up with a thicker fat cap, trim it to 1/4 inch. Nutrition Facts Servings: 16 Calories .................. 293 Total Fat .................. 11.8g 15% Saturated Fat .......... 4g 20% Cholesterol ............... 94mg 31% Sodium ..................... 766mg 33% Total Carbohydrate .. 12g 4% Dietary Fiber ............ 0.3g 1% Total Sugars ............. 10.6g Protein ...................... 33.3g

    NUTRITION