The #1 tip to success with this roast pork recipe is to select a nice meaty Pork Rib roast with the rib bones in and "frenched".
Bone-in meat is always the best way to guarantee a juicy finished product and is especially important when it comes to a recipe like this which sometimes has a tendancy to dry out during the longer cooking time.
"Frenched" only means the butchers removed the excess fat and useless meat from the last couple inches of each rib bone making the presentation of the finished product even more impressive, just like the picture above.
As you'll see below you simply make slits in the top of the roast and "stuff" it with a blend of apples, pancetta bacon, garlic, green onion and roasted red pepper.
Leftover stuffing is then combined with orange juice, maple syrup (or honey) and a little dijon to make an incredible basting and dipping sauce.Read Reviews/Leave Comments
Serves: 6 - 8
Prep Time: 15 minutes
Cook Time: 120 minutes (or internal temperature 150F)
Indirect Heat: 350F
What you'll need:
For the stuffing:
For the basting/dipping sauce:
Cook the pancetta bacon and let drain on paper towels to remove excess grease.
Place all of the stuffing ingredients including the cooked bacon in a large bowl and mix well to combine.
Place the pork roast on a flat cutting board.
Carefully make slits in the top of the roast to create deep pockets.
Don't cut all the way through the bottom, back or front of the roast, just make a deep pocket.
Carefully begin spooning some of the pork stuffing mixture into each pocket of the roast.
With your fingers work the stuffing down into each pocket of the roast pork so you can get as much in as possible.
In a medium sauce pan add any leftover stuffing you may have along with the orange juice, maple syrup and dijon mustard.
Let simmer over medium-low heat for about 15 - 20 minutes until the ingredients soften.
After the ingredients soften use a potato masher to smush them together making the mixture smoother.
It won't be perfectly smooth but that's ok, some of the leftover chunks add some color and texture to the roast pork.
Setup the BBQ or grill for indirect cooking and heat to 350F.
Place a drip pan full of water the same size or slightly bigger than the roast under the grates where the roast will sit.
Insert a remote thermometer probe (if you have one) into the center of the meat, avoiding the stuffing.
Place the roast on the grates over the drip pan.
Spoon some of the basting sauce over the pork and close the lid.
If you baste the pork every 20 or 30 minutes the orange juice and maple syrup will carmelize nicely and give your roast a nice sticky glaze.
After the internal temperature reaches 150F then remove the roast from the BBQ and place on a cutting board.
Cover with aluminum foil for about 10 minutes so the juices re-integrate into the meat.
Once the roast has rested begin slicing between the rib bones.
Make thick slices (3/4" to 1") trying to include the pocket of stuffing with each slice.
Serve with any remaining basting sauce, reheat it if desired.