• 3 pounds pork loin roast (boneless)
  • 12 ounces beer
  • 1/2 cup corn syrup (dark)
  • 1/2 cup onion (finely chopped)
  • 1/3 cup prepared mustard
  • 1/4 cup cooking oil
  • 2 tablespoons chili powder
  • 2 cloves garlic (minced)


  1. Place pork in large self-sealing bag. In medium bowl, stir together beer, corn syrup, onion, mustard, oil, chili powder and garlic; reserve 1/2 cup for basting liquid. Pour rest marinade over pork, seal bag and toss gently to coat pork. Refrigerate 4-24 hours. Prepare banked, medium-hot fire on covered kettle-style grill. Remove pork from marinade, discarding used marinade.
  2. Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, about 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes before slicing to serve.
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