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1 2-pound boneless pork rib-end roast
3/4 cup chili sauce
1/4 cup cider vinegar
1 teaspoon dry mustard
Prepare medium-hot fire in kettle-style grill, banking coals.
In small bowl stir together chili sauce, vinegar and mustard.
Grill roast over indirect heat for 20 minutes.
Brush roast occasionally with chili sauce mixture, grilling for 20-30 minutes more, until meat thermometer reads 150-155 degrees F.
Remove roast from grill and let rest for 10 minutes before slicing to serve.
Roast for dinner on a weeknight? No problem with a covered grill and this quick recipe. Look for the succulent rib-end pork roast, which has a darker-colored muscle running through it. Add roasted potato wedges, done on the grill, and a tossed green salad with tomatoes.
Calories 230 calories; Protein 22 grams; Fat 12 grams; Sodium 380 milligrams;Cholesterol 65 milligrams; Saturated Fat 4 grams; Carbohydrates 7 grams; Fiber 0 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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