A sweet & spicy dry rub adds amazing flavor to pork roast in this barbecued pork recipe. Don't skimp on the basting sauce during the last hour of grilling--it's loaded with tart vinegar, fresh herbs, and zesty crushed red pepper and adds a delightful zing to each bite of the pork.
Tips: At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
If you don't have a rotisserie, for a charcoal grill, arrange medium coals around a drip pan. Add soaked and drained wood chunks to coals. Test for medium-low heat above the pan. Place roast on grill rack over drip pan. Cover; grill for 3 to 3 1/4 hours or until a thermometer inserted in the center of the roast registers 170 degrees F, brushing occasionally with basting sauce during the last hour of grilling. Add additional coals and wood chunks as needed to maintain temperature and smoke during grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above, except place the roast on a rack in a roasting pan.)