Southern Living NOVEMBER 1999
Bring first 13 ingredients to a boil in a saucepan; reduce heat, and simmer 20 minutes. Remove and discard bay leaf.
Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange roasts over empty side, and grill, covered with grill lid, over medium-high heat 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting every 30 minutes with sauce.
Bring remaining sauce to a boil, and boil 1 minute. Slice pork roast, and serve with sauce. Garnish, if desired.
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