Martha's Magic Meat Rub Pork Roast Recipe -
Martha's Magic Meat Rub Pork Roast Recipe
  • READY IN 4+ hrs

Martha's Magic Meat Rub Pork Roast

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    4 hrs

    4 hrs 30 mins


  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).
Kitchen-Friendly View


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

Reviews More Reviews

Jul 22, 2005

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 the bacon slices and green onions to 12 each. I laid 6 slices of bacon out, put 6 green onions perpendicular to the bacon slices, laid the pork roast on top of the onions, put 6 more green onions on the roast going the same direction as the bottom ones, covered it with 6 bacon slices, and tied it up. I cooked it in a covered pan on the grill and uncovered it the last 15 minutes to brown the roast and bacon. It is a beautiful presentation and the taste is superb. Great recipe.

Mar 24, 2007

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, and 1 tsp. salt. put in small processor until a paste was formed. Very good pared with mashed potatoes, green salad and Clos du Bois Shiraz.


9 Ratings

Jan 18, 2007

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 160ish). Came out moist, tender and really tasty.

Jan 03, 2011

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 hours and grill. Delicious!

Jan 15, 2012

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 in the oven for 2 hours at 400, covered with foil for the first 1 1/2 hours. It was AMAZING, and all my guests raved about it. I'm definitely doing this again.

Feb 01, 2012

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 the juice in the pan. It did not stay on the meat. Although my picture does not show it I did butterfly the meat, although I used regular white onion istead of green onion because that is what I had. Thanks for posting the recipe.

Jun 09, 2013

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

Apr 28, 2013

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 container and covered it with foil onto indirect heat to finish. Juicy and tender.


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 28.4 g
  • 57%
  • Sodium
  • 615 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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