Directions

1. Place roast in large self-sealing bag. In small bowl, whisk together remaining roast ingredients (paprika, dried chipotle chile, 1/2 cup sweet sherry, 1/4 cup olive oil, garlic, 1/2 tsp salt, 1/2 tsp pepper), pour over pork. Seal bag and toss gently. Refrigerate 8-24 hours, turning bag occasionally.
2. Prepare a medium to medium-low, banked fire in covered kettle-style grill (for gas grill, heat only one side). Remove pork from marinade, reserving marinade. Grill pork over indirect heat, basting occasionally with reserved marinade, 40-60 minutes (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest 10 minutes before slicing to serve.
3. Roasted Pepper Vinaigrette Slice drained roasted red peppers 1/4-inch thick; toss with shallots in medium bowl. In small bowl, whisk together 2 Tbs vinegar, 2 Tbs sherry, 1/4 cup oil, 1/4 tsp salt and 1/4 tsp pepper; drizzle over peppers, toss, add parsley and toss gently. Set aside.