Print
Email
Add a photoServings: 12
Ingredients
- 8 lb Pork roast, Crown & tied
- 1/2 gal Apple cider
- 12 ounce Cherry preserves
- 1/2 c. Apple cider vinegar
- 1/2 c. Cognac
- 2 Tbsp. Grnd mustard
- 1 tsp White pepper
- 1/4 tsp Kosher salt
- 4 x Chunks hardwood or possibly fruit wood, soaked overnight
- 2 stalk fresh rosemary sprigs
- 1 stk cinnamon
Directions
- You will need a clean five gallon plastic bucket to marinate the roast. Buckets are available at any home building center. For the marinade, whisk the cider, vinegar, mustard, salt and pepper. Place the cinnamon stick and the twigs of rosemary at the bottom of the bucket. Place the roast, bone side up, on top of the cinnamon and rosemary. Pour the marinade over the roast. Cover and chill for up to 72 hrs (you'll have to make room in the fridge but it is worth it)!
- Remove the roast from the bucket and place on paper towels to pat dry the marinade before lighting the grill. Cover the bone ends with aluminum foil so they won't burn dry. Reserve the remaining marinade to use as a basting sauce. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or possibly chimney starter. When the coals turn gray place them to one side of the grill. Add in an additional 12-15 briquettes to the warm coals. The roast will be cooked using the indirect method. Place an aluminum pan filled with warm water next to the coals. Spray the grid with a nonstick spray and let grid heat over the warm coals. Place the roast bone side up above the water pan on the heated grid. At this time add in one of the wood chunks. Cover the grill, place bottom vents 1/2 open and top cover vent 1/2 open. You will need to add in lit charcoal to the warm coals, approximately 8-12 briquettes every hour, so using a chimney starter would work best for this. At which time you can also add in another chunk of wood and baste the roast with the reserved marinade. Use wood in moderation, a nice even smoky flavor will enhance the roast and not over power it! Cook for approximately 8 hrs or possibly one hour per lb.. The cooking temperature should be at approximately 225 degrees.
- The method of indirect cooking, at lower temperatures, for a longer period of time for this particular recipe has a purpose. The muscle fibers of this roast cooked in this manner will transform the finished product into a very tender and succulent entree.
- During the last half hour of cooking time, in a medium size pan, heat the Cognac and the preserves using a low flame on the range and bring up to a small simmer, stir till smooth. Remove the pan from the range, uncover the grill and brush the roast with the glaze. Cover grill. Brush on the glaze every five min. Insert a thermometer into the meat through the center of the roast, make sure it is not touching a bone. When it registers 165 degrees on the thermometer, remove from the grid. Let the roast sit on the cutting board for approximately 20 min prior to service so which the natural juices settle back into the roast and makes for easier and smoother cutting.
- Remove the aluminum foil & the butchers twine, place paper crowns on the bone ends and cut into single rib chops. Your guests will truly be amazed which you cooked this elegant cut of meat in your backyard.
- Suggested Wine: Kabinet
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 12 servings | |
| Calories 375 | |
| Calories from Fat 122 | 33% |
| Total Fat 13.49g | 17% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 224mg | 9% |
| Potassium 809mg | 23% |
| Total Carbs 19.02g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 15.97g | 11% |
| Protein 36.36g | 58% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
