For this recipe I used a whole pork sirloin but it would be even better with a boneless pork shoulder. A little extra fat adds a lot of flavour. Serve it up with a bean recipe of your choice – pintos are nice – and a nice green salad and you have a dinner that screams summer time.
Dry brining
Dry brining, pioneered by Judy Rogers of Zuni Cafe fame is an easy way to add flavour and moisture without the drawback of odd texture promoted by wet brining. Simply sprinkle the meat with 1 Tbsp of kosher salt per 5 pounds of meat. Place meat in a large ziplock back (or just a couple grocery store bags if it doesn’t fit) and refrigerate turning ever 12-24 hours for up to 4 days. I’m told salt will penetrate at a rate of about 1 inch per day. Look at how far the salt has to go at an inch per day and that’s how long you need to plan ahead when you make this dry brined pork roast. This technique is absolutely fantastic for your holiday turkey. Try it. You will be the Thanksgiving superstar. If you don’t have time to dry brine just season the pork as you would normally as soon as you can. Don’t worry too much – this is BBQ…
The grill setup
This is all about indirect heat. If you are using a gas grill you do not want direct heat coming up from below the pork. Some have a burner along the back of the grill. This is what you want to use. You will need to find a way to add some smoke flavour (otherwise you might as well use your oven) – chips in tinfoil is a good option. Place a drip pan under the meat or you’ll have one wicked grease fire next time you fire up the grill.
If you are using a charcoal grill like a weber kettle set up your fire on either side of the kettle with the rotisserie running down the middle with a drip pan under the meat.
If you have a weber kettle and you don’t have the rotisserie ring you are missing out on something wonderful. I’ve had mine for probably over 20 years. Lasts forever.
