Crown Roast of Pork
Prep time: 10 minutes
Grilling time: about 3 hours
Grilling method: Indirect
10 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
1 crown roast of pork, 3kg to 3.5kg, tied in a circle
1. In a small bowl blend the rub ingredients with a fork.
2. Spread the rub all over the roast, including the crevices. Let stand at room temperature one hour before grilling.
3. Grill the roast over indirect high heat (230°C to 290°C), with the lid closed, for 30 minutes. Reduce the grill’s temperature and continue grilling over indirect medium heat (180°C to 230°C), keeping the lid closed as much as possible, until the internal temperature reaches 60°C, about 2-1/2 hours longer. Remove from the grill, lightly cover with foil, and let rest 20 minutes before carving.
4. Cut and remove the string from the roast and slice the roast between the rib bones. Serve with grilled seasonal vegetables.