A pork roast is really delicious, even in the oven. It tastes sensational from the grill - a great alternative to the usual grilled food.
A delicious crust on the outside, tender and juicy on the inside - this is what the perfect pork roast looks like. But it doesn't always have to come out of the oven. You can also prepare a pork roast on the grill. What may sound like a big challenge at first is actually child's play. Even those who normally only put sausages and vegetables on the grill can do it.
The only requirement for this project is that you have a grill with a lid. For example a kettle grill, because with this you can also grill indirectly and that is exactly what you have to do with a pork roast.
What does indirectly grill mean?
Indirect grilling is roughly comparable to cooking in a convection oven. With the oven you always keep the oven door closed, but with indirect grilling the lid. This means the meat on the grill is just as tender and stays juicy as it is in the oven. However, it is important when grilling that you always keep an eye on the temperature. With a kettle grill, this can be adjusted using the controls at the bottom of the bowl and at the top of the lid. The lower one provides the oxygen supply, while the regulator in the lid is only used for fine adjustment (source: www.egarden.de). The temperature in the meat, on the other hand, can be checked with a roasting thermometer.
In addition to the temperature, it is also important that you use briquettes because they keep the temperature better and that you place them correctly. There should always be a grill tray in the middle of the kettle grill, into which the fat can drip. The briquettes come all around.
How to indirectly grill a pork roast
1Take the roast pork, score the bottom and roll to the side as you cut. When you're done, you should have a large slice of meat in front of you. If this variant is too complicated for you, you can also cut the piece of meat open like a butterfly and then pound it flat.
2Now it worksto fill the piece of meat. Anything you like is allowed here. For example, you can coat it with mustard or barbecue sauce and fill it with herbs or bacon. How about a stuffed pork loin with olive tapenade (recipe here), a barbecue Tennessee pork roast with bacon (recipe here) or a grilled Tuscan-style pork shoulder (recipe here)?
3Once the piece of pork is fully covered, you need to roll it up and tie it with a string. Anyone who has never really succeeded or who doesn't know how to do it can watch this video to see how it's done.
4Now you have to preheat the grill to a medium heat, i.e. approx. 180 degrees, so that you can later grill indirectly. To do this, just stack the briquettes on the right and left and place an aluminum bowl in the middle.
5Now place the rolled pork in the middle of the grill, i.e. directly over the aluminum tray, and then close the lid. Now you can lean back, because the roast now needs about 1 to 1.5 hours to cook. During this time, it's important to keep an eye on the temperature of the grill.
6Check the core temperature of the meat from time to time with a roasting thermometer. When the middle of the roast has reached a temperature of approx. 75 degrees, the pork roast is done. You can then take the roast out and, after a short resting time, cut it open and serve it.