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At least 1 hour before cooking, soak wood chips (or chunks) in enough water to cover.
Meanwhile, trim fat from roast. Place roast in a shallow dish. Stir together oregano, garlic, salt and pepper in a small bowl. Sprinkle evenly over all sides of roast; rub in with your fingers.
Drain wood chips. Prepare grill for indirect grilling. Test for medium-low heat above drip pan. Sprinkle half of the drained wood chips over the coals.
Place roast on grill rack directly over drip pan. Cover and grill for 1 to 1 1/2 hours or until internal temperature registers 155°F on an instant-read thermometer. Add more coals and remaining wood chips as needed during grilling.
Remove roast from grill. Cover with foil; let stand for 15 minutes. The temperature of the meat will rise 5°F during standing. To serve, slice pork.