This recipe offers a delightful twist on smoked pork, featuring a flavorful herb rub and a slow-smoking process for tender, juicy results.
Combine the garlic, basil, thyme, oregano, parsley, and olive oil in a food processor to create a thick herb paste.
Ensure the herbs are fresh for the best flavor.
Rub the herb mixture evenly over the pork roast, then sprinkle with brown sugar. Wrap the roast tightly in foil.
Wrapping the pork helps to lock in the flavors during marination.
Refrigerate the wrapped pork for at least 4 hours or overnight to allow the flavors to meld.
Overnight marination yields the most flavorful results.
Prepare the grill by lighting coals and adding soaked hickory chunks for smoking.
Use a chimney starter for an even coal burn.
Place the pork on the cool side of the grill and cover. Smoke for 4-6 hours, maintaining a grill temperature of 275°F.
Turn the pork every hour for even cooking.
Check the internal temperature of the pork, ensuring it reaches 170°F. Tent with foil if it browns too quickly.
A meat thermometer is essential for perfect doneness.
Let the pork rest for 15-20 minutes before slicing and serving.
Resting allows the juices to redistribute, ensuring tender slices.
