Grilled Apple Cider Pork Roast

5 from 1 vote

Grilled Apple Cider Pork Roast

This Grilled Apple Cider Pork Roast is smoky, savory, and sweet. It's everything you want in a cozy cool-weather meal or holiday gathering.

Prep Time15

Cook Time1

Course: Main Course

Cuisine: American

Keyword: grilled apple cider pork roast, grilled pork recipe, roast recipe, apple cide glaze recipe, holiday recipe, comfort food, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

Pork Roast Ingredients

2.5-3 lbs Pork loin roast
2 tbsp All purpose rub
2 tbsp Sweet BBQ rub
1 tbsp Olive oil

Apple Cider Glaze Ingredients

4 cups Apple cider
1 cup Honey
1 cup Brown sugar
2 tbsp Yellow mustard
2 tbsp Minced garlic
1/4 cup Worcestershire sauce
1 tbsp All purpose rub
1/4 cup Apple cider vinegar

Instructions

In a large container combine all the glaze ingredients and mix well.
Remove the pork loin from the packaging and place in the marinade. Let it marinade in the fridge for at least 1 hour, ideally overnight.
Preheat the grill to 350 degrees Fahrenheit and set for dual zone cooking.
Remove the marinated pork from the liquid but do not discard the marinade
Pat it dry, drizzle some olive oil over the roast and season with the all purpose and sweet BBQ rubs.
Place the seasoned pork roast on the direct heat side first. Sear 2 minutes per side to build a nice crust. Now move it to the indirect side. Keep the grilled apple cider pork roast until the internal temperature reaches 140 degrees.
Pour the used marinade into a saucepan. Bring it to a boil and then simmer over low heat until the sauce thickens to a glaze like consistency.
Brush on some of the glaze directly on the pork when it's still on the grill. Continue cooking for another 5 minutes or until it reaches 140 degrees.
Remove the grilled Apple Cider Pork Roast from the grill and let it rest 10 minutes
Cut into 1/2 inch slices, pour the rest of the apple cider glaze over the top and enjoy!

Notes

Don't worry, about removing all the flavor when patting the pork roast dry. That has penetrated the meat and flavored it from the inside.

Reusing the marinated liquid will not get you sick. The high boiling heat will kill any food born bacteria, making it completely safe to eat.

If you do not feel comfortable reusing the marinade, just mix the same ingredients.

Use a tablespoon of cornstarch to thicken the sauce if it's not reducing to the consistency you like.

Nutrition