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!

Marabru
prep:
30 mins
cook:
4 hrs
total:
4 hrs 30 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Prepare the grill for indirect heat.

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  • 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.

  • 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.

  • 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).

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

281.47 calories; 28.43 g protein; 3.17 g carbohydrates; 16.84 g fat; 97 mg cholesterol; 614.72 mg sodium.Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

Anonymous
07/22/2005
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.
(39)

Most helpful critical review

pelicangal
02/01/2012
This was very good. I just expected a little more out of it. The spices seemed as if they would really compliment the pork but when I pulled it out of the oven all of the spice flavor was in the juice in the pan. It did not stay on the meat. Although my picture does not show it I did butterfly the meat although I used regular white onion istead of green onion because that is what I had. Thanks for posting the recipe.
(5)
10 Ratings
  • 5 Rating Star 6
  • 4 Rating Star 3
  • 3 Rating Star 1
Anonymous
07/22/2005
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.
(39)
Deborah Swanson
03/24/2007
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.
(28)
Liza Frydenlund
01/18/2007
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.
(21)
switchfan
01/15/2012
Made this for an 8 lb boston butt pork roast (doubled the quantities) and just laid regular onion slices and bacon over the top (didn't butterfly/tie up). Cooked it in a pyrex casserole dish in the oven for 2 hours at 400 covered with foil for the first 1 1/2 hours. It was AMAZING and all my guests raved about it. I'm definitely doing this again.
(8)
Anna Kozma
01/03/2011
This is a great recipe thank you for sharing! I use the rub part of it on any kind of meat not just pork roast - steaks lamb chops etc. Rub the spice mix on the meat marinate for a few hours and grill. Delicious!
(8)
pelicangal
02/01/2012
This was very good. I just expected a little more out of it. The spices seemed as if they would really compliment the pork but when I pulled it out of the oven all of the spice flavor was in the juice in the pan. It did not stay on the meat. Although my picture does not show it I did butterfly the meat although I used regular white onion istead of green onion because that is what I had. Thanks for posting the recipe.
(5)
BelizeTravelJunkie
06/09/2013
Absolutely perfect! This is my go to rub for pork chicken breasts and even venison. Can't go wrong with this mix.
(1)
Don
04/28/2013
It was good although as most I did mine slightly different. I direct grilled it at first with a little apple wood just enough to brown it and give it the grilled flavor. Then I put it in a foil container and covered it with foil onto indirect heat to finish. Juicy and tender.