Easy BBQ Pork Roast Recipe With Citrus Asada Marinade

This BBQ pork roast recipe uses a pork loin half sirloin roast marinated in orange juice, lime juice, olive oil, garlic, and spices before being grilled and finished with a simple citrus asada sauce.

If you’re looking for a way to dress up an inexpensive pork roast without spending all day tending a smoker, this recipe is worth keeping in your rotation. The citrus marinade adds plenty of flavor while the grill gives the outside of the roast a lightly charred finish.

Unlike many barbecue pork recipes that rely on sweet sauces or low-and-slow cooking methods, this BBQ pork roast uses a bright citrus marinade inspired by the flavors often found in asada-style meats. After grilling, the pork is shredded and tossed with a thickened sauce made from the boiled marinade, helping coat every piece with flavor.

Whether you’re feeding your family for dinner, meal prepping for the week, or cooking for a small gathering, this BBQ pork roast stretches well and works with a variety of side dishes. 

If you’re always looking for a new pork recipe to add to your grilling rotation, this BBQ pork roast is a great alternative to my Simple Pan Fried Pork Loin Chops in Mushroom Gravy or Honey Garlic Pork Tenderloin Medallions. 

Quick Answer

BBQ pork roast is a pork roast cooked on the grill until it reaches a safe internal temperature of 145°F. This BBQ pork roast recipe uses a pork loin half sirloin roast marinated in orange juice, lime juice, olive oil, garlic, and spices before being shredded and finished with a citrus asada sauce.

BBQ Pork Roast at a Glance

One of the reasons I like cooking pork loin roasts is that they frequently go on sale at my local grocery store. They’re large enough to feed several people and are often affordable compared to many other cuts of meat.

I’ve purchased these roasts for my family of four and simply cut them in half, freezing one portion for a future meal. For this version, I wanted something different from a traditional roast dinner, so I used a citrus marinade and finished the pork in a cast iron skillet with a simple sauce made from the boiled marinade.

Why You’ll Love This BBQ Pork Roast

Budget-Friendly Cut: Pork sirloin roast is often one of the more affordable cuts of pork available and can feed several people from a single roast.

Bright Citrus Flavor: Orange juice and lime juice balance the earthy spices while helping season the pork throughout the marinating process.

No Long Slow Cook Required: This BBQ pork roast cooks on the grill and is ready once it reaches a safe internal temperature.

Flexible Serving Options: The finished pork can be served sliced or shredded depending on how you plan to use it.

Great Leftovers: The pork reheats well and can be used for lunches and easy dinners throughout the week.

How to Make BBQ Pork Roast on the Grill

In a small bowl, whisk together the orange juice, lime juice, olive oil, garlic, cumin, oregano, ancho chili powder, smoked paprika, salt, and black pepper until well combined.

Place the pork sirloin roast in a large zip-top bag or container and pour the marinade over top. I used a glass 9×13 pan and then covered tightly with plastic wrap. Turn the roast to coat all sides, then refrigerate for at least 4 hours. For the best flavor, marinate overnight or up to 24 hours. Be sure to turn it once or twice during marinating for more even flavor.

Remove the pork roast from the marinade before grilling. Reserve any remaining marinade and refrigerate it for later.

Preheat your grill to medium-high heat, approximately 375°F to 425°F. Place the pork roast on the grill to sear fat side down if there is any. I had a large fatty section to sear which really blackened during the cooking. It’s okay if the fat darkens considerably during searing. The fat helps add flavor and protects the roast from drying out during cooking. Flip the roast after four minutes sear on each side using bbq tongs.

Cook the bbq pork roast with lid closed on a burner that is turned off while the opposite burner is on. Keep cooking on the off side for approximately two hours. Check the roast every half hour, until the internal temperature reaches 145°F when checked with a meat thermometer inserted into the thickest portion of the roast.

Cooking time will vary depending on the size of your roast and your grill setup. After searing over medium-high heat, moving the roast to indirect heat allows it to cook more evenly without burning the outside. Always rely on the internal temperature rather than cooking time alone when determining doneness. 

Transfer the BBQ pork roast to a cutting board and allow it to rest for 10 minutes. Resting gives the juices time to redistribute throughout the meat and it also makes it more tolerable to handle when shredding.

After resting, shred or roughly chop the pork into bite-sized pieces. This cut of meat is a bit harder to shred so you may find chopping is easier.

Place a cast iron skillet over medium-high heat and add the shredded pork. Cook for a few minutes until heated through.

Pour in the reserved marinade, followed by 1 cup of cold water mixed with 1 tablespoon of cornstarch. Stir well and bring the mixture to a full boil.

Allow the sauce to boil for at least three minutes until it thickens and the pork is piping hot throughout. Remove from the heat and serve immediately.

Ingredients for BBQ Pork Roast

This recipe uses a simple pork sirloin roast and a citrus-based marinade made from pantry spices and fresh juice. This pork recipe uses a pork loin half sirloin roast, an affordable cut of pork that is often overlooked in favor of pork shoulder or pork tenderloin. It’s a relatively inexpensive cut of meat that works well on the grill and can feed several people from a single roast.

Pork loin half sirloin roast: The main ingredient in this recipe. This cut is leaner than pork shoulder but still produces tender, flavorful meat when marinated and cooked properly. It can be sliced cleanly after cooking or worked apart into larger shredded pieces for serving.

Citrus Asada Marinade

Orange juice: Adds sweetness and acidity while helping flavor the outside of the pork.

Lime juice: Brings brightness and balances the richness of the pork.

Olive oil: Helps distribute the seasonings and coat the roast evenly.

Garlic: Adds savory flavor throughout the marinade.

Cumin: Provides warmth and depth that pairs well with pork.

Oregano: Adds a subtle herbal note to the finished roast.

Ancho chili powder: Gives mild pepper flavor without overwhelming heat.

Smoked paprika: Adds smokiness that complements the grill.

Salt: Helps season the pork from the outside in.

Black pepper: Adds mild heat and rounds out the seasoning blend.

For Finishing the Pork

Water: Helps create enough liquid to coat the shredded pork.

Cornstarch: Thickens the sauce so it clings to the meat instead of running off.

Substitutions and Add-Ins for BBQ Pork Roast

This BBQ pork roast is fairly flexible, although the citrus marinade is what gives the recipe its signature flavor.

Pork loin half sirloin roast: This is the cut used for the recipe and gives a good balance between tenderness and value. A pork loin roast can be substituted, though it may cook a little differently depending on thickness. Pork shoulder is not recommended for this recipe because it requires a much longer cooking time and will change the texture completely.

Orange juice: Fresh orange juice or bottled orange juice both work well. The orange juice adds sweetness and balances the acidity of the lime.

Lime juice: Fresh lime juice provides the brightest flavor, but bottled lime juice can be used in a pinch.

Olive oil: Avocado oil or another neutral cooking oil can be substituted without significantly changing the finished result.

Garlic: Fresh minced garlic provides the strongest flavor. Garlic powder can be used if needed, though the flavor will be slightly different.

Cumin: Ground cumin is recommended. If you are out of cumin, a small amount of chili powder can provide some similar warmth.

Oregano: Mexican oregano works especially well, but regular dried oregano is perfectly acceptable.

Ancho chili powder: Regular chili powder can be substituted, although the flavor may be slightly sharper and less earthy.

Smoked paprika: Regular paprika can be used, but you will lose some of the subtle smoky flavor.

Salt: Kosher salt or table salt can be used. Adjust amounts if using finer salts.

Black pepper: Freshly ground black pepper gives the best flavor, but pre-ground pepper works fine.

Water: Chicken broth can be used for additional flavor in the finishing sauce.

Cornstarch: Arrowroot powder can be used as a thickener if preferred.

Optional add-ins are an easy way to adjust the flavor of this BBQ pork roast. A pinch of red pepper flakes or some diced jalapeño can add extra heat, while fresh cilantro and a squeeze of lime juice over the finished pork help brighten the citrus flavors just before serving.

Expert Tips for BBQ Pork Roast

Tip #1: Trust the thermometer: A pork loin half sirloin roast is much leaner than pork shoulder and can dry out if left on the grill too long. Remove the roast when it reaches 145°F internal temperature, then allow it to rest before shredding or slicing.

Tip #2: Build flavor in the sauce: The reserved marinade already contains olive oil, black pepper, garlic, and chili powder. Bringing it to a boil with the cornstarch mixture concentrates those flavors and helps the sauce cling to the shredded pork.

Tip #3: Shred while the roast is warm: This BBQ pork roast won’t fall apart like traditional pulled pork, but it is much easier to pull into larger pieces while still warm. Waiting until the meat cools completely makes shredding more difficult.

This BBQ pork roast was originally served as shredded pork tacos, and the bright citrus flavors pair especially well with simple toppings. Pile the warm pork into corn tortillas and top with diced onion and fresh cilantro for an easy meal that lets the flavor of the pork shine through. A squeeze of fresh lime juice just before serving adds even more brightness. If you’re feeding a crowd, serve the pork alongside rice, grilled vegetables, or a simple salad to round out the meal. For a complete meal, serve this BBQ pork roast alongside my Easy Tomato Cucumber Summer Salad With Fresh Basil, Easy Herbed Baby Potatoes, or Easy Creamy White Bean Hummus With Roasted Garlic. Leftover shredded pork also makes excellent pork sandwiches the next day.

Leftover BBQ pork roast can be used the next day in tacos, rice bowls, pork sandwiches, or even pork nachos. Because the pork is already coated in sauce, it reheats well for quick meal ideas throughout the week.

Store leftover BBQ pork roast in an airtight container in the refrigerator for up to 4 days. The pork reheats well in a skillet over medium heat or in the microwave until warmed through. If the sauce has thickened during storage, add a small splash of water while reheating to loosen it.

For longer storage, freeze the cooled pork in freezer-safe containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Freezing individual portions makes it easy to pull out just what you need for a quick lunch or dinner.

If you enjoy cooking larger cuts of meat, you may also like my Easy Air Fryer Whole Roast Chicken In Ninja Foodi, Dutch Oven Hungarian Pot Roast with Tomato-Rich Gravy, Slow Roasted Leg of Lamb With Root Vegetables, or Air Fryer Sticky Smokey Pork Ribs In Ninja Foodi.