Tuesday, August 11, 2015

Grilled Southwestern Pork

 I can't even begin to tell you the flavor!!  It was seriously "mind blowing", well at least that is what my brother said!!

So, if you have been following me for a while, you know that I am in the midst of a kitchen remodel.  Can I just say; "I MISS MY KITCHEN ISLAND"!!  I'm serious, I don't know what to do with my little counter space to say the least...
Cooking never much baking is absolutely gruesome!!  Never-the-less, I have been doing what I can to serve my family delicious, budget friendly meals.  I mean we can't go out all the time can we?  Plus, I cook better!  I do, I really do!!

 I had a nice pork roast in the freezer.  I defrosted it and was planning on using my rotisserie.  Hubby had other ideas.  He wanted to grill.  "Who knew", I usually am the griller in the family!!
I wanted something smokey, with some nice smashed potatoes and maybe a fresh side...

This is how this baby came about, and boy was she delicious!
Unbelievably easy, bursting with crispy, smoky flavors,  and the best part?  Leftovers for sandwiches and salads.  Right?  I know!

Ready for the recipe?  Here we go;

4-5lb boneless pork roast
1-1/2 tbsp onion powder
1 tsp dried oregano
1 tbsp garlic powder
1 heaping tsp smoked paprika

1/2 tsp dried cumin

1/2 tsp salt
1/2 tsp black pepper

-In a small bowl add your rub ingredients and mix well, set aside.

-Rub half of the dried mixture onto your pork roast.


 -Place on well oiled grilled grated.  Sear at high heat on all sides.  Once seared, lower the heat and let's let this baby go.

-Every time you turn the roast, sprinkle that side with more seasoning till it's nicely crusted and almost cooked thru.  Continue to cook till internal temperature is 160F.  Why we add the spices throughout the cooking process you ask me? Aha".  Well, once we sear, the flavor is locked in of course.  But it's subtle, well it is to me you know!  So I figured, why can't we just continue to layer the flavors?

I am here to tell you my friends, that my "experiment" not only worked, but it worked beyond wonderful!!  Every single slice is bursting with "southwestern flavor".  You don't need a *top sauce* of any kind... 
As my hubby and brother said; "This is man's food".  The only thing they didn't do was stand up and beat on their chests.  I was scared!

 -So since we are done cooking, let's remove this gorgeous baby onto a pan and let her rest for 15 minutes.

-When the 15 minutes are up, we start to slice across the grain.

 -Now, let's talk about those juices. You know, the ones that you want to keep dipping your finger into? What, is it only me?  
Yes, those ones...
Well, keep your fingers out of them, because we have other things in mind for them!

-We dip ever so slightly the slices into the pan juices, and then continue slicing and placing onto a plate...

I sprinkled the slices with fresh chives from the garden for you know picture taking purposes and all, but the chives just enhanced the smoky flavor!!
So in the end, we have created amazing perfectly spiced pieces of pork and no one has to fight for the crust.  I know right?  Who knew?  Those released juices have all the flavor!  Why waste them!! I will never waste them again...

Excuse me while I go grab another piece!  Till next time!!

Dishin with Didi


  1. One of my favorite meats! I have't tried doing the whole roast on the grill, this sounds outstanding my friend! OUTSTANDING!

    1. Thank you Kecia!! It was seriously good eats!! *grin*

  2. Didi my friend this pork looks absolutely a miracle! Juicy, tender and so delicious! Filakia!

    1. Thank you Katerina! I couldn't believe how good that came out whole on the grill like that!!