Grilling pork roast - this keeps the meat juicy and tender

Grilling pork roast - this keeps the meat juicy and tender

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A roast pork roast from the oven tastes really great. A grilled pork roast, on the other hand, is sensational. A great alternative to the usual grilled food.

You can also prepare a roast pork roast on the grill. A delicious crust on the outside, tender and juicy on the inside - that's what the perfect roast pork looks like. But this does not always have to come out of the oven. You can also prepare roast pork on the grill. What may sound like a big challenge at first is actually a piece of cake. Even all those who usually just put sausages and vegetables on the grill can do that.

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 roast pork.

What does “indirect grill” mean?

Indirect grilling is roughly comparable to cooking in a convection oven. Always keep the oven door closed for the oven, but the lid for indirect grilling. This makes the meat on the grill just as tender and remains as juicy as in the oven. However, when grilling it is important that you always keep an eye on the temperature. With a kettle grill, this can be set using the controls at the bottom of the bowl and at the top in the lid. The lower one provides the oxygen supply, while the regulator in the lid only serves for fine adjustment (source: The temperature in the meat, on the other hand, can be easily checked with a roast thermometer.

In addition to the temperature, it is also important that you use briquettes because they keep the temperature better and place them correctly. In the middle of the kettle grill there is always a grill bowl into which the fat can drip. Then the briquettes come around.

How to grill a roast pork indirectly

1Take the roast pork on hand, cut it at the bottom and roll it as you cut it open to the side. When you are done, you should have a large slice of meat in front of you. If this variant is too complicated for you, you can cut the piece of meat open like a butterfly and then knock it flat.

2Now it's about filling the piece of meat. Everything you like is allowed here. You can e.g. Brush with mustard or barbecue sauce and fill with herbs or bacon. How about e.g. but also with a stuffed pork loin with olive tapenade (recipe here), a barbecue Tennessee pork roast with bacon (recipe here) or a grilled pork neck roast in the Tuscan style (recipe here)?

3If the piece of pork is completely filled, you must roll it up and tie it together with a roasting cord. Who has never really succeeded before or who does not know how to do this can watch this video to see how it is done.

4Now you have to preheat the grill to medium heat, i.e. about 180 degrees, so that you can grill indirectly later. To do this, only layer the briquettes on the right and left and place an aluminum tray in the middle.

5Now place the roast pork in the middle of the grillage, i.e. directly over the aluminum pan, and then close the lid. Now you can sit back, because the roast now takes about 1 to 1.5 hours to finish. During this time, it is important that you keep an eye on the temperature of the grill.

6Check the meat's core temperature every now and then with a roast thermometer. When the middle of the roast has reached a temperature of approx. 75 degrees, the roast pork is ready. You can then remove the roast and cut it open and serve it after a short rest.