Spain could arguably be called the pork capital of the world as the Spanish absolutely revere the almighty pig and eat just about every bit of the animal from head to tail. Sometimes when doing the rounds in the local grocery stores I cruise through the meat/butcher section and marvel at the various cuts of pork and other body parts less glamorous parts of the pig on sale. A few weeks ago I consulted various cookbooks in the house and decided to pick up a large cut of pork to slow roast on a cloudy sunday afternoon.

If you’d like to try this yourself you’ll need to find a 2-4 pound cut of pork shoulder or fresh ham; I slow roasted this on medium to low heat on a gas weber grill on indirect heat for about 2 hours and it came out fantastic and moist. Make sure you use an instant read meat thermometer when cooking to check on its status as you move through the cooking time. And, you’ll need to let the meat rest after it’s finished for at least 15 minutes under some aluminum foil as this really helps to retain the juices and continues to internally finish the roast. Here’s the quick and easy directions:

Slow Roasted Pork on a Weber Grill

1. Pat dry your pork roast with paper towel or a kitchen towel to remove all moisture.
2. Cut some fresh rosemary sprigs and insert into the roast using a small paring knife to ’slit’ openings.
3. Slice some fresh garlic and stud the roast with ample amounts. I used 4 cloves..
4. Massage some good quality extra virgin olive oil all over the roast and into the rosemary and garlic studded areas.
5. Season with plenty of coarse sea salt and ground pepper.
6. If you have a gas grill, use the ‘indirect’ heat method and place the roast directly on the grill and roast at about 300F for about 1.5 – 2 hours. Check meat with the instant read thermometer and cook to your liking; don’t overcook or you’ll be stuck with a dry, disappointing roast. Better to slightly roast undercooked and let the ‘resting’ finish off the roast.
7. Slice and serve immediately after letting the roast rest for at least 10 minutes after you’ve taken it off the grill. Good accompaniments are dijon mustard or english mustard, roasted or pureed butternut squash and a simple green salad. A light bodied red wine or a full bodied chardonnay are equally nice.