Make a flavorful and tender pork roast.
Pork is a leaner meat than it used to be. However, the lack of fat now contained in pork can keep the meat dry and leave it without as much flavor as it normally would have. Roasting and grilling the meat at the optimum temperature will ensure tenderness, and, with the right ingredients, your picnic pork roast can be a flavorful experience. Combining the right cut of meat with some skilled cooking techniques will create a picnic pork roast for all to enjoy.
Instructions
1. Trim excess fat from the roast if there is enough marbling laced through the meat. If there is not sufficient marbling, leave the layer of fat on the roast in order to flavor and keep the roast moist.
2. Insert the needle of a flavor injector into the roast to pump flavoring throughout. This can be a combination of juices or sauces of your choice.
3. Coat the top of the meat with a special seasoning of your choice.
4. Roast the pork, covered in a barbecue grill, at a temperature of 225 to 240 degrees for anywhere from 1 1/4 to 2 hours per pound. Cooking at this low temperature will cook the meat thoroughly while also keeping it tender.
5. Use a spray bottle to spray the roast with the original injection solution starting at 2 hours after the original cook time.
6. Near the end of the completion time, take the temperature of the roast with a digital meat thermometer. When the meat reaches a temperature of 170 degrees, the meat should be done, however, according to the Dizzy Pig website, 200 degrees is an ideal temperature.
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