Looking for pork roast tips

[Eric-NH]

Looking to cook a seasoned "pork blade portion roast" this Saturday. 4.1 lbs. Fire away with tips and tricks, never cooked anything like this on the kettle before! Thanks everyone! Picture of my outdoor "kitchen" included just for fun

 

[Randy]

Do you want pulled pork or a roast for slicing?

 

[Eric-NH]

Do you want pulled pork or a roast for slicing?

Roast for slicing

 

[MartinB]

My favorite pork roast is a loin..... That my wife cooks in the oven. Garlic dressing inserted into slits all over it, and encrusted on the outside too. Its a lot of garlic

 

[Eric-NH]

My favorite pork roast is a loin..... That my wife cooks in the oven. Garlic dressing inserted into slits all over it, and encrusted on the outside too. Its a lot of garlic

Just did that last weekend on the Genesis gold. Wrapped in foil, indirect at about 300. Was delicious!

 

[Timothy F. Lewis]

Treat it like you did your loin more or less. I like a little higher temp for roasts like 350 ish.
Roughly an hour or so. Slicing the bone in ones can be “interesting“ the bone is such an odd shape. Salt and pepper, Italian seasoning, some sort of that treatment.

 

[Darryl - swazies]

now do a picture of the pork......

 

[Timothy F. Lewis]

now do a picture of the pork......

Yes, that might help with some direction too.

 

[Eric-NH]

Yes, that might help with some direction too.

Big old hunk of meat

 

[Timothy F. Lewis]

Since appears to be “pre-seasoned” I’d build a good indirect fire and drop it right in the center might be forty five minutes to an hour and fifteen but, a temp probe will be your friend here.
When are you cooking It?

 

[Eric-NH]

Since appears to be “pre-seasoned” I’d build a good indirect fire and drop it right in the center might be forty five minutes to an hour and fifteen but, a temp probe will be your friend here.
When are you cooking It?

Great advice, thanks! Saturday is the planned cook, and I have a temp probe in the mail, should be here tomorrow

 

[Timothy F. Lewis]

Great advice, thanks! Saturday is the planned cook, and I have a temp probe in the mail, should be here tomorrow

That sounds like a great days relaxing by the kettle! I’ll be doing some chicken thighs for the family.

 

[Darryl - swazies]

Holy!!!!
Depending on the fat on that baby is how I would cook it.
If it wasn't overly fatty I would like to cook it to a medium personally.

 

[Mark Silver]

It can be done, but this kind of roast is difficult to slice. It’s mostly cooked low and slow for pulling.

 

[Timothy F. Lewis]

It will not “slice” easily but with some careful, thoughtful technique, it will be just a great dinner! You will be fine.
Come on, it’s a pork roast, they are so deliciously forgiving, nothing ventured, nothing learned!

 

[Eric-NH]

That's guys! Think using the snake method is preferable? Haven't tried that yet but I'd like to

 

[Timothy F. Lewis]

I would go basic basket each side. No reason to “snake” it will be done in under two hours.

 

[Scott Denton]

Pork loin use indirect heat .temp 350° on kettle thermometer.
The night before season the meat. Next day coat pork with yellow mustard. Cook until you get a internal temp of 140°. Let sit for 10 mins. Dont over cook. You also can experiment with brines and marinades

 

[Timothy F. Lewis]

Pork loin use indirect heat .temp 350° on kettle thermometer.
The night before season the meat. Next day coat pork with yellow mustard. Cook until you get an internal temp of 140°. Let sit for 10 mins. Dont over cook. You also can experiment with brines and marinades

Check OP’s picture, it’s pre seasoned and ready to hit the kettle. I love the simplicity of the “ready to go“ but, I find most of them too salty.

 

[Richard S]

At least 350 with some time closer to 400 to get some crisp!
Add some wood if you have some. Hickory, peach or apple would all be good.
Good luck!