Grilling pork roasts for Adobado
Remove any weird ‘silver’ skin from meat. The photo at right is the silver skin on ribs, but where ever you find it, it’s a good idea to remove it.
The cover the meat in a nice rub. See second picture for ingredients. Wrap in plastic and let sit in the fridge (for up to a few days) until you’re ready to roast.
Set barbecue so the interior temperature is around 300°F and place directly on grill. Monitor temperature to keep grill cooking low and slow. After several hours the roast should be above 150°F but you really want the internal temperature over 200°F, so turn up grill slightly to accomplish that. A small roast may take 4 hours to cook.
The meat can be left to rest, cool. Shredded or sliced and then put in the adobado sauce to warm just before serving. With the rub used, there is no need to soak meat for a long time in the sauce.
Images of Pork BBQ Proceedures
