Chef Cindy Pawlcyn of Cindy's Backstreet Kitchen and the author of Mustard's Grill Napa Valley Cookbook creates an inspired grilled roast. The roasted red pepper vinaigrette gives color as well as flavor and texture to this Latin roast. Serve with Roasted Potatoes with Bacon and Goat Cheese along with Broccoli and Olive Salad with Lemon-Dill Vinaigrette
- 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.
- 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.
- 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.