Martha's Magic Meat Rub Pork Roast

Martha's Magic Meat Rub Pork Roast

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"When it's hot outside and you don't want to heat up the house, this is the perfect pork recipe. Slow cooked over indirect heat on the grill, this is one juicy and tasty meal! Aside from the prep work it's a set-it-and-forget-it kind of meal. Goes great with baked potatoes and a salad. Enjoy!"
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4 h 30 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Prepare the grill for indirect heat.
  2. In a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. Rub the mixture evenly over all sides of the roast.
  3. Arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. Place the roast on top of the bacon and green onions. Place 3 green onions on top of the roast. Carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine.
  4. Place a drip pan inside the grill, and lightly oil grill grate. Position the roast on the grill grate over the drip pan, and top with remaining green onions. Cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 145 degrees F (63 degrees C).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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I couldn't find the adobo seasoning in the store so I used a recipe I found on the internet to make the adobo. I rubbed in the spices and let the roast sit in the frig for 2 days. I increased ...

This was the best pork roast ever! Omited celery salt and green onions, because I was out. Made adobo out of 4 cloves garlic, 1 tsp. dried oregano, 1 tsp. black peppercorns, 1/2 tsp. paprika, a...

Really good. I made an 8lb bone-i roast, and doubled the quantities here. Don't have a grill, so put it in the oven (covered with foil) at 350F for about 2.5 hours (til the internal temp was 1...

This is a great recipe, thank you for sharing! I use the rub part of it on any kind of meat, not just pork roast - steaks, lamb chops, etc. Rub the spice mix on the meat, marinate for a few hour...

Made this for an 8 lb boston butt pork roast (doubled the quantities), and just laid regular onion slices and bacon over the top (didn't butterfly/tie up). Cooked it in a pyrex casserole dish i...

This was very good. I just expected a little more out of it. The spices seemed as if they would really compliment the pork but when I pulled it out of the oven, all of the spice flavor was in ...

Absolutely perfect! This is my go to rub for pork, chicken breasts, and even venison. Can't go wrong with this mix.

It was good although as most, I did mine slightly different. I direct grilled it at first with a little apple wood just enough to brown it and give it the grilled flavor. Then I put it in a foil...

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