Grilled San Antonio Pork Roast
Infused with bold Tex-Mex flavors, the Grilled San Antonio Pork Roast is a mouthwatering centerpiece perfect for backyard barbecues and cozy family dinners alike. This 4-pound bone-in pork roast is coated in a smoky, vibrant spice rub featuring smoked paprika, cumin, garlic powder, and a hint of red chili flakes for just the right kick. After a drizzle of zesty lime juice, the roast is grilled to juicy perfection over indirect heat, creating a tender interior and a caramelized crust that can be enhanced over direct heat in the final moments of cooking. Finished with a sprinkle of fresh cilantro, this juicy pork roast pairs beautifully with grilled corn, charro beans, or warm tortillas for a flavorful feast inspired by the heart of San Antonio. Quick to prepare and unforgettable in taste, this grilling recipe will become a go-to favorite for anyone craving authentic Southwest flavors.
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Recipe Information
Ingredients
- 4 pounds bone-in pork roast
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 0.5 teaspoons red chili flakes
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Begin by preparing the pork roast. Rinse it under cold water, pat it dry with paper towels, and place it on a large baking sheet or plate.
In a small bowl, combine the salt, ground cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, and red chili flakes.
Rub the pork roast all over with olive oil until coated evenly. Then, sprinkle the spice mixture evenly over the roast, gently pressing it into the meat to ensure it sticks.
Drizzle the lime juice over the seasoned pork roast and let it sit at room temperature for 20 minutes to allow the flavors to penetrate.
Preheat your grill to medium-high heat (around 375°F/190°C). If using a charcoal grill, set up a two-zone fire with coals on one side for indirect cooking.
Place the pork roast on the grill over indirect heat, fat side up. Close the lid and cook for about 90 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Check the temperature with a meat thermometer inserted into the thickest part of the roast.
If desired, during the last 10-15 minutes of cooking, move the pork roast to direct heat to create a caramelized crust. Be sure to rotate it and keep an eye on it to avoid burning.
Once cooked, remove the roast from the grill and tent it loosely with foil. Allow it to rest for 15 minutes to let the juices redistribute.
Slice the pork roast into thick portions and sprinkle with the freshly chopped cilantro before serving. Optionally, serve with lime wedges and your favorite Tex-Mex sides, like grilled corn or charro beans.
Nutrition Facts
Calories |
4933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.3 g | 477% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.8 g | ||
| Protein | 389.3 g | 779% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5256 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
