Grilled Roasted Porchetta
By: Barnaby Dorfman
Published: Friday, December 4, 2009 - 11:03pm

Ingredients




1 cup fruitwood smoking chips
1 pork shoulder (4- to 6- pound)
skin removed (have the butcher bone
and butterfly the roast and give you the bone)
Kosher salt
Freshly ground black pepper
1/4 cup chopped garlic
2 tablespoons chopped rosemary
1 medium onion thinly sliced

Preparation

1 1) Soak fruitwood smoking chips in water for 1 hour. 2 2. When chips have soaked, preheat enough charcoal in an outdoor grill with cover to provide a medium heat. Add fruitwood chips and place grill rack 6 inches from the heat source. 3 3. Season the pork with salt and pepper. Rub all surfaces with the garlic and rosemary. Roll and tie roast. 4 4. Place the onions and pork bones in the bottom of a small, heavy roasting pan. Place the roast on top and set on the grill. Cover grill and cook pork to an internal temperature of 160 degrees F-about 2 1/2 hours depending upon consistency of heat source. Check charcoal and add more as needed. Add water to roasting pan periodically to keep at least 1/2-inch liquid in bottom of pan. 5 5.) Transfer roast to platter; cover with aluminum foil and keep warm until ready to serve. Add 1/2 cup water to roasting pan and stir to loosen browned on bits. Strain liquid into a small saucepan; remove fat and heat broth. Slice roast and drizzle with some of broth. Serve with Grilled Pineapple and Peach Relish.