Barbecued Glazed Pork Roast
The marriage of smoke and swine may be divine, but rarely does it make for an elegant centerpiece. We wanted big barbecue flavor in a sliceable, dinner party-worthy roast.
Why This Recipe Works
For smoky pork flavor with dinner party–worthy presentation, we found a winner in the blade-end bone-in pork rib roast. Deeply scoring the meat helps render the fat cap, and an extra layer of unlit coals on the grill provides the blast of heat necessary for a deep char. We transfer the roast to a disposable pan halfway through cooking, letting it soak up the flavors of our spicy-sweet barbecue sauce as it thickens and clings to the meat, lacquering the exterior. The pork juices mingle with the sauce as the meat finishes cooking, making a deeply flavorful sauce to pass at the table.
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