• 5 pounds boneless blade pork roast
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • sandwich buns (soft)


  1. Combine all seasonings well in a small bowl and rub evenly over roast. Prepare a medium fire, banked, in covered grill. Position pork over a drip pan, add about 1/2 inch water or apple juice to drip pan. Grill over indirect heat for 3 1/2-4 hours, until pork is very tender. Add more coals as needed to maintain a grill temperature of about 300 degrees, but avoid opening grill often.
  2. Remove pork to large cutting board or platter and let rest for 10-15 minutes. Slice or chop to serve.
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