Barbeque Pork Roast

Prepare charcoal grill for indirect heat, pushing glowing coals to the sides of the grill.

Combine olive oil, balsamic vinegar, soy sauce, worcestershire sauce, cumin, oregano and garlic in a bowl. Pour over roast and rub into meat, making sure to cover all surfaces.

Liberally sprinkle salt, pepper and onion powder over all surfaces of roast.

Let roast marinate for thirty minutes at room temperature (up to overnight in the refrigerator).

Place a roasting rack into a shallow disposable baking pan (helps with cleanup). Spray well with non-stick cooking spray.

Place roast on rack, and set the pan on top of the grill. Cover and cook, adjusting vents to maintain a steady, medium heat.

Check coals after one hour, adding fresh charcoal if necessary. Roast should be browned but not too dark. Cover roast with foil, if necessary.

Continue cooking at moderate heat, until internal temperature is between 140-150 degrees, about 1 1/2 hours more. (The roast is essentially "cooked" at this point; the remaining time in the oven helps ensure a moist and tender roast.)

Preheat oven to 325 degrees F.

Remove roast, rack and all, from grill. Pour 1 cup of hot water into bottom of pan and cover roast with foil. Place roast immediately into oven. Bake for one hour, or until roast is tender and pulling away slightly from the bone, but still moist.

Transfer roast to a cutting board. Let sit at least twenty minutes before slicing.

Serve roast sliced with your favorite barbeque sauce, if desired.

Slicing tips: Remove large "hunks" of meat from the bone, then cut into smaller pieces or slice against the grain, instead of trying to slice meat directly off the bone.