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Ingredients
- 1 c. fruitwood smoking chips
- 1 x pork shoulder (4- to 6- lb.) skin removed (have the butcher bone and butterfly the roast and give you the bone) Kosher salt Freshly grnd black pepper
- 1/4 c. minced garlic
- 2 Tbsp. minced rosemary
- 1 med onion thinly sliced
Directions
- 1) Soak fruitwood smoking chips in water for 1 hour.
- 2. When chips have soaked, preheat sufficient charcoal in an outdoor grill with cover to provide a medium heat. Add in fruitwood chips and place grill rack 6 inches from the heat source.
- 3. Season the pork with salt and pepper. Rub all surfaces with the garlic and rosemary. Roll and tie roast.
- 4. Place the onions and pork bones in the bottom of a small, heavy roasting pan. Place the roast on top and set on the grill. Cover grill and cook pork to an internal temperature of 160 degrees F-about 2 1/2 hrs depending upon consistency of heat source. Check charcoal and add in more as needed. Add in water to roasting pan periodically to keep at least 1/2-inch liquid in bottom of pan.
- 5.) Transfer roast to platter; cover with aluminum foil and keep hot till ready to serve. Add in 1/2 c. water to roasting pan and stir to loosen browned on bits. Strain liquid into a small saucepan; remove fat and heat broth. Slice roast and drizzle with some of broth. Serve with Grilled Pineapple and Peach Relish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 6 servings | |
| Calories 18 | |
| Calories from Fat 2 | 11% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 54mg | 2% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.75g | 1% |
| Protein 0.55g | 1% |
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