Orange-Basted Pork Roast
Yield: 6 to 8 servings
- 1 (4 1/2- to 5-pound) pork shoulder roast
- Garlic salt
- Baked Orange Glaze
- Sprinkle roast with garlic salt. Insert meat thermometer, being careful not to touch bone or fat. Grill 6 to 8 inches from hot coals for 3 1/2 hours or until meat thermometer registers 170°. During last 30 minutes of grilling time, turn and baste frequently with Baked Orange Glaze. Let stand 20 to 25 minutes before carving. Serve with glaze.
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