I have cooked this on my Big Green Egg with a light addition of smoke from apple or cherry wood. It is amazing. But I also made it on
someone’s gas grill recently. I brought along my little smoker box with wood chips and set it on top of the burners. The resul
ts were nearly as good. Even if you were to oven roast it, or grill it with no wood smoke it would be delightful.
I am basically a klutz and no pro at cutting meat or rolling and tying it up, so if I can figure it out I am confident you can as well. One of the keys to this is not to overcook it.
Recommended cooking temperatures for pork are lower than they used to be. I cooked mine to 145 F and it was perfect… moist, tender, and full of flavor.
You can serve this a variety of ways. I have typically served it on a bed of white beans but you can serve it with potatoes, polenta, greens, roasted squash… the options go on-and-on.