Cooking Instructions:

PREPARATION FOR THE GRILL:

1. The night prior to cooking, mix all the dry rub ingredients together and sprinkle all over the roast, refrigerate.
2. 60 minutes prior to cooking, place the roast on onion slices in a cast-iron skillet. Mix the sage, thyme, rosemary & olive oil and brush all over the roast.
3. Preheat the grill to 350F/180C with 2 of the 4 burners on medium-high.
4. While the grill preheats, mix the maple syrup, apple cider vinegar and Dijon mustard and set aside.  
5. Place the skillet over the indirect cooking area of the grill and cook for 90 minutes with the lid closed (an internal temperature of 130F/55C). Then baste with the glaze. Close the lid and cook until the pork roast reaches an internal temperature of 140F/60C (basting 2 more times) – total cooking time will be approximately 2 hours – 2 ¼ hours. Remove skillet from grill and tent with foil for 20 minutes (in the hot pan, the roast will continue to 160F/71F).
6. Present the whole roast at the table surrounded by fresh herbs and fruit. Once the guests have all taken their photos, serve everyone an individual bone portion along with your tasty side dishes.

** I use my grills year-round, but it’s important to ensure you have a clean grill and a fuel source before you plan your holiday feast. I prefer a gas/propane option when holiday entertaining (so, get that propane tank filled!), but a well-insulated charcoal grill works too.

PREPARATION IN OVEN

1. Coat fresh roast with a dry rub mixture of garlic, onion, salt, pepper, ginger and mustard powder. Leave in the refrigerator overnight.
2. Pre-heated oven to 350⁰F/180⁰C.
3. While the oven preheats, mix the maple syrup, apple cider vinegar and Dijon mustard, set aside. 
4. 30 minutes before cooking, on a baking sheet, place roast on onion slices. Mix the sage, thyme, rosemary and olive oil and brush all over the roast.
5. Cook for approximately 90 minutes, then baste with maple Dijon glaze. Glaze two more times until an internal temperature of 155⁰F/68⁰C is reached.
6. Remove from oven and tent with foil for 20 minutes until internal temperature reaches 160⁰F/71⁰C).
7. Impress your guests when you present the whole roast at the table surrounded by fresh herbs and fruit.