BBQ Pork Roast

This is backyard pork roasting done properly: a fragrant spice crust pressed into the fat cap, indirect heat on a dome grill keeping the temperature even for 90 minutes, and then a sweet applesauce-brown sugar glaze applied repeatedly during the final stretch. It’s a two-act recipe, and both acts matter.

The spice blend gets pulsed in a food processor until combined, which distributes the whole peppercorns and breaks them down slightly without fully grinding them. Pressing that mixture firmly into the fat cap creates a crust that renders as the fat melts, becoming something between a bark and a glaze before the applesauce even enters the picture.

Indirect heat is the key setup here. Coals go on either side of a drip pan, and the roast sits above the pan, not the coals. This setup gives you grill smoke and flavor without direct flame under the meat, which is what allows a 3-pound roast to cook low and slow to a safe internal temperature without charring.

The applesauce and brown sugar mixture goes on during the last 30 minutes, applied repeatedly until it’s all used. It caramelizes into a sticky, glossy finish.

Rest 15 minutes before carving. Non-negotiable.

Chef Tips

• Pat the roast completely dry before applying the spice rub so it sticks and forms a proper crust
• Replenish coals as needed if your grill runs cool; consistent temperature is the goal
• Use a reliable instant-read thermometer to check the internal temperature rather than relying on time alone
• The drip pan catches rendered fat and prevents flare-ups; don’t skip it

Variations

• Add a teaspoon of smoked paprika to the spice blend for an extra layer of smokiness
• Substitute apple butter for applesauce in the glaze for a richer, more concentrated apple flavor