Grill-roasted boneless pork shoulder recipe

Ingredients

• 5 cloves garlic
• ¼ cup coarsely chopped fresh flat-leaf parsley
• ¼ cup coarsely chopped fresh basil
• 1 tablespoon kosher or fine sea salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• One 4-pound boneless pork shoulder roast
• 1 pound bacon, the thickest-sliced you can find

Make the Herb Rub
1. Pulse the garlic, parsley, basil, salt, pepper, and olive oil in the work bowl of a food processor until the garlic is finely chopped.
2. Open up the boned pork shoulder. Rub the inside generously with the herb rub. Continue with the recipe or wrap the pork roast well in plastic wrap and refrigerate for at least 1 day, or up to 3 days.
3. Cut twelve 18-inch lengths of kitchen twine. Lay them out about 1 inch apart on a clean work surface. Arrange the bacon slices, overlapping them, over the twine so that each piece of string runs more or less down the middle of a slice of bacon. Set the pork, smooth (nonmarinated) side down, over the bacon. Bring the first slice of bacon and its accompanying string up and around the pork and tie it securely in place. Repeat with the remaining pairs of bacon and string. Depending on the size of the roast, you may not need all the string and bacon. You will end up with a securely tied pork roast encased in overlapping slices of bacon; don’t worry if the strips of bacon don’t reach all the way around the roast. Let the roast stand at room temperature while the grill is heating.