Directions

1. For Pork Roast: Place pork in large self-sealing bag. Add olive oil, lemon juice, oregano, salt, pepper and 6 garlic cloves to bag; seal bag and toss gently to combine thoroughly. Refrigerate 8-24 hours.
2. Remove pork from marinade; discarding marinade.
3. Prepare medium-hot banked fire in covered kettle-style grill. Grill pork over indirect heat, away from fire, for 45 minutes-1 hour (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F.
4. Remove roast from oven; let rest about 10 minutes before slicing to serve with Yogurt Sauce (instructions follow).
5. For Yogurt Sauce: Stir together yogurt, cucumber, onion, 1 garlic clove, coriander, salt and red pepper flakes. Cover and refrigerate until ready to serve.