Slow-Grilled Jamaican Jerk Pork Roast

Pour half the bottle of jerk marinade into a deep, non-metallic container or sealable gallon freezer bag; add lime juice. Pierce pork roast all over with a fork. Add to container, along with remaining marinade. Cover and refrigerate 24 hours, turning meat at least once. 

Preheat grill to medium; adjust coals or burners for indirect cooking. Remove pork, reserving marinade. Grill pork over medium-low* indirect heat 30 minutes, covered. Turn and spoon a bit of marinade over the top. Grill 20-30 minutes more or until internal temperature is 150°F. 

Meanwhile, in a small saucepan bring reserved marinade to a boil; boil 1 full minute. Taste, and add a sprinkle of cayenne pepper if desired. Cover until ready to serve.

Remove roast from grill and cover with foil; let rest 10 minutes before slicing. Warm up marinade and serve with roast, and with lime wedges if desired.

Makes 6 servings.

* Notes:

• This boneless pork roast is also called “rib eye.” It is slightly more marbled than center cut.

• Pork may be marinated for up to 48 hours.

• If your grill has a temperature gauge, keep it between 300-350ºF. If using charcoal, coals might need to be replenished during grilling time.