Barbecue Tennessee roast pork with bacon

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Bring butter, 4 tablespoons sugar, 6 tablespoons mustard and whiskey to the boil and simmer for about 3 minutes. Let cool off. Meanwhile wash meat, dab dry and cut lengthwise to 2 cm. Open the meat and cut each half lengthwise twice.

2. 2

   Coat the meat with the whiskey sauce, especially in the incisions, and roll it up again for frying. Place 12 slices of bacon side by side on the work surface. Place 6 more slices of bacon slightly overlapping at each of the narrow ends.

3. 3

   Place 3 slices of bacon on each long side, slightly overlapping. Place the roast on top. Wrap the bacon tightly all around. Tie together with kitchen string. Cover and chill for about 2 hours.

4. 4

   For the barbecue sauce, wash the lime hot, dab dry and grate the peel thinly. Squeeze the lime. Mix ketchup, 2 tablespoons sugar, 2 tablespoons mustard, Worcester sauce, chili flakes, lime juice and zest and simmer for 3-5 minutes.

5. 5

   Cover the roast in a hot kettle grill 1 1⁄2 Grill indirectly for 2 hours (see tip on the right), turning occasionally. Important! Do not lift the lid too often, otherwise the temperature will drop quickly.

6. 6

   Spread the barbecue sauce 2-3 times during the last 15 minutes.

Nutrition Facts

KCAL
520 kcal

CARBS
16 g

FATS
26 g

PROTEINS
48 g