Ingredients
- 2-3 lb pork arm roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp chopped green coriander
- Zest of 1 lemon
- 3 garlic cloves, grated
Procedure
Prepare your grill for indirect heat, aiming for a cooking temperature of 300–325°F. On my grill this means turning on one burner and closing the lid. Then when I put the meat the on the grill it goes on the unlit side.
*You can do prepare this recipe in the oven if you’d prefer. You just wont catch me turning on my oven in the middle of summer. ever.*
Mix the olive oil, garlic, lemon zest, chopped green coriander, salt, and pepper. Rub this mixture over the pork and let it sit for 30 minutes while the grill heats.
Place the roast on a sheet tray and cover with foil. Put it on the grill on the unlit side, close the lid, and cook for about 3-3.5 hours.
During the last 15–20 minutes, remove the roast from the foil and baking sheet and place directly over the heat just long enough to caramelize the exterior.
Let the pork rest for at least 20 minutes before slicing or pulling into large pieces. Spoon the Green Coriander Salsa Verde over the pork and serve while hot.
