Hands-on Time
25 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 8 servings
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Step 1

Stir together first 5 ingredients and 2 tsp. thyme. Trim pork roast. Rub paprika mixture over pork. Tie roast with kitchen string at 1 1/2-inch intervals, and place in a 13- x 9-inch baking dish. Chill, uncovered, 24 hours.

Step 2

Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place pork over lit side, and grill, covered with lid, 8 minutes on each side or until browned. Transfer pork to unlit side, and grill, covered with lid, 35 to 45 minutes or until a meat thermometer inserted in thickest portion registers 145°. Let stand 10 minutes. Brush with Sticky Stout Barbecue Sauce. Sprinkle with remaining 2 tsp. thyme. Serve with remaining sauce.

Step 3

Pair with: Charles Smith Wines Kungfu Girl Riesling (white) or Edmeades Mendocino County Zinfandel (red) or O'Dempsey's Big Red Ale beer (brewed in Atlanta, GA).

Chef's Notes

Mix together the paprika pork rub a couple hours ahead.

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