Pork Roast

Pat the roast dry. Sprinkle “Korn to Rock” all over and rub in gently. Cover and let marinate for at least 30 minutes, preferably overnight in the refrigerator.

- Grill with lid / rotisserie: Indirect heat at 160–180 °C.
- Smoker: 120–140 °C (more time, more smoke).
- Dutch oven/oven: 160–170 °C (with lid).
- Optionally, place a drip pan or vegetable tray underneath.

Place the roast in the indirect heat zone, skewer it, or put it in the Dutch oven. Close the lid and cook until the core temperature reaches 73–76°C.

Cooking time: depending on weight, 2–4 hours (use a thermometer).

Occasionally baste with apple juice while cooking for a juicy result and a hint of sweetness.

Once the target core temperature is reached, remove the roast and let it rest loosely covered for 5–10 minutes (this allows the juices to redistribute).

Slice against the grain, season with a little "Korn to Rock" if desired, and serve hot.

Side Dish Tip (One-Pot Style):
Cook grilled vegetables, potatoes, or sauerkraut in the Dutch oven or under the roast. Meat juices and seasoning blends mingle with the roasted flavors for the perfect, easy side dish.

Extra option: Briefly bring the juices from the pan to a boil, thicken with a little butter to taste – a quick gravy.