Pork Roast with Garlic and Whole Grain Mustard Crust
When we have to cook for a large number of guests this recipe is a crowd pleaser. Skip has been known to make as many a 4 roasts at one time. The roast is infused with flavor by having the garlic and mustard pushed into slits in the meat. It is also coated with the same mixture then charred on a grill for additional flavor. Most of the cooking time occurs in the oven where all of the flavors blend together. It is succulent on the inside with a flavorful charred crust.
Pork Roast with Garlic & Whole Grain Mustard Crust
2 cups wood chips for smoking on the grill
4 1/2-5 lbs. Boston Butt Pork Roast
1 Tablespoon kosher salt
1 Tablespoon black pepper
2 cups Zatarains Creole mustard
1 cup fresh minced garlic
Grill with a wood chip drawer for smoking
1. Place the wood chips in a cup or bowl, and add enough water to completely cover the chips. Set aside.
2. Trim the fat cap from the roast leaving a thin layer of fat attached. Cut 2 large and deep X shaped cuts on top of the roast. Transfer the roast, cut side up, to the pan that you will be using for baking. Sprinkle half of the salt and pepper in the cuts and on top of the roast. Flip over the roast and cut 2 large deep X shaped cuts on the bottom side of the roast. Sprinkle the remaining half of the salt and pepper in the cuts and on the roast.
3. In a small bowl, mix the mustard and the garlic together. Spread half of the mustard mixture in the cuts and on top of the roast. Flip over the roast. Spread the remaining half of the mustard mixture on the second side of the roast.
4. Preheat oven to 350 degrees F. Drain the wood chips, and add to the wood chip drawer of your grill. Light grill on high heat, and close the lid until the grill begins to smoke. Place the roast over the high flames and close the lid. Allow the bottom of the roast to char, about 10 minutes. Flip the roast over, close the lid and allow the second side of the roast to char, about 10 minutes.
5. Transfer the roast into the baking pan, leaving any dripping and fallen crust mixture in the pan. Add 1 1/2 cups of water to the pan and cover tightly with foil.
6. Bake in the preheated oven until the roast is 160°F, about 2 hours . Allow the roast to rest for 20 minutes before slicing. The drippings are delicious when served over rice topped with the sliced roast.