MASTERING THE GRILL
was the source for this interesting recipe which feature a spicy beer based brine. It also had a recipe included for GRILLED POLENTA
which added to it’s appeal. The pork was marinated with beer, several vinegars, molasses, salt, & 3 types of chili, ranging from sweet to very very hot. After marinading for 3 hours in the fridge, the meat set out at room temperature and a spice rub was applied. One hour on the grill at 350 and a 15 minute rest and it was ready to eat. This roast was extremely moist and was dripping as I carved it. The marinade gave it an interesting flavor that was not as spicy as I expected. Perhaps a longer time in the marinade would do that, but there was nothing wrong with this.