I tried one of my slow cooker recipes on the barbecue... and it was wonderful! "South Pacific Pork Roast", from the 1976 Better Homes And Gardens Crockery Cooker Cook Book, is my favourite pork roast recipe and I am happy to find that it made the barbecued roast equally tasty. (You can make the marinade, marinate the meat overnight & cook for about 4 hours on high or 8 hours on slow in the slow cooker.) We also tried the new Kraft "Mango Chipotle" salad dressing tonight and together with the barbecued roast? Magnificent!
a 3 pound pork roast (my preference is a pork loin when it's on sale)
1/2 cup soy sauce
1/2 cup dry sherry (apple juice will also work)
2 cloves garlic, minced (or 1/4 tsp dry garlic)
1 Tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon dried thyme, crushed
Place the pork roast in a heavy plastic (freezer) bag, set in a deep bowl. Thoroughly blend the rest of the ingredients together and pour over the meat in the bag. Close the bag, pressing out as much air as you can, and seal it tightly. Place the roast in the refrigerator and marinate all day, (or do the prep in the evening and let it marinate overnight).
An hour before you want to eat, fire up the barbecue; heat it up on "high" for about 10 minutes. Lower heat on one side of the barbecue to "low", and on the other side to "medium". Using tongs or a meat fork, remove roast from bag and place on the low-heating side of the grill. Discard marinade. Let it cook slowly for 15-20 minutes; turn the roast over and continue cooking until it's well grilled on the outside, and doesn't look pink when you cut into the middle. (the times I've given are for a pork loin- if you have a thick pork roast, cook it slowly until it's done, turning when the bottom half of the roast looks brown and cooked.)
If meat is cooked before you're finished the rest of your meal prep, turn the "medium" side of the grill to "low", and turn the "low" side right off. Keep the lid closed and hurry with the rest of the meal so the meat doesn't get dried out.