Rosemary and Garlic Smoked Pork Roast

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Trim fat from pork roast. Combine 2 tablespoons snipped rosemary, garlic, olive oil, black pepper, and salt; sprinkle evenly over roast and rub in. Insert a meat thermometer into center of roast.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'For a charcoal grill: Arrange medium coals around a drip pan; add 1 inch water to drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, just above the place where the meat will cook for a count of five using a count of "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half wood chips over coals; sprinkle 4 rosemary sprigs over chips. Place roast on lightly oiled grill rack over drip pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 ¼ hours. Add remaining wood chips halfway through grilling.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'For a gas grill: Preheat an outdoor grill to medium-low indirect heat according to manufacturer's instructions and lightly oil the grate. (Add wood chips and rosemary sprigs according to manufacturer's instructions.) Place roast on a rack in a roasting pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 ¼ hours.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove pork roast from grill; squeeze lemon or lime juice over roast. Cover with aluminum foil; let stand for 10 minutes before carving.'}

📊 Nutrition Facts

Per serving (8 servings total)