Alternate Cooking Method: We seared our entire roast at a medium-high temperature on our outdoor EVO Flattop Grill creating a super crispy crust. Then we placed a roasting rack under the pork and lowered the grill to low under the pork and left it on medium around the pork creating indirect heat. We then placed a lid on the pork and allowed it to come to an internal temp of 150 degrees. Depending on your grill you may be able to turn the burner under the pork off all together. Make sure to keep a good meat thermometer on hand. We allowed it to rest loosely covered with foil for 15 minutes which brought the internal temperature up to 162 degrees making it juicy, moist and flavorful.
Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.
Enjoy!
Adapted From | Food Network Kitchens Cookbook