Appears in Cook's Illustrated July/August 2006
Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately, so are dry meat, burnt skin, and faint flavors. We grill-roasted 200 pounds of pork to get it right.
We wanted a boldly flavored Cuban-style pork roast with crackling-crisp skin and tender meat infused with flavor. To speed up cooking, we abandoned cooking the pork completely on the grill (which required constant refueling and rotating ove...