Martha's Magic Meat Rub Pork Roast

Martha's Magic Meat Rub Pork Roast

8 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    4 h 30 m
Marabru
Recipe by  Marabru

“When it's hot outside and you don't want to heat up the house, this is the perfect pork recipe. Slow cooked over indirect heat on the grill, this is one juicy and tasty meal! Aside from the prep work it's a set-it-and-forget-it kind of meal. Goes great with baked potatoes and a salad. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Prepare the grill for indirect heat.
  2. In a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. Rub the mixture evenly over all sides of the roast.
  3. Arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. Place the roast on top of the bacon and green onions. Place 3 green onions on top of the roast. Carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine.
  4. Place a drip pan inside the grill, and lightly oil grill grate. Position the roast on the grill grate over the drip pan, and top with remaining green onions. Cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 145 degrees F (63 degrees C).

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Reviews (8)

Rate This Recipe
STEELMAGNOLIA73
36

STEELMAGNOLIA73

I couldn't find the adobo seasoning in the store so I used a recipe I found on the internet to make the adobo. I rubbed in the spices and let the roast sit in the frig for 2 days. I increased the bacon slices and green onions to 12 each. I laid 6 slices of bacon out, put 6 green onions perpendicular to the bacon slices, laid the pork roast on top of the onions, put 6 more green onions on the roast going the same direction as the bottom ones, covered it with 6 bacon slices, and tied it up. I cooked it in a covered pan on the grill and uncovered it the last 15 minutes to brown the roast and bacon. It is a beautiful presentation and the taste is superb. Great recipe.

Deb Swanson
28

Deb Swanson

This was the best pork roast ever! Omited celery salt and green onions, because I was out. Made adobo out of 4 cloves garlic, 1 tsp. dried oregano, 1 tsp. black peppercorns, 1/2 tsp. paprika, and 1 tsp. salt. put in small processor until a paste was formed. Very good pared with mashed potatoes, green salad and Clos du Bois Shiraz.

LIZABF
19

LIZABF

Really good. I made an 8lb bone-i roast, and doubled the quantities here. Don't have a grill, so put it in the oven (covered with foil) at 350F for about 2.5 hours (til the internal temp was 160ish). Came out moist, tender and really tasty.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 3.2 g
  • 1%
  • Protein
  • 28.4 g
  • 57%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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