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Easy BBQ Pork Roast Recipe With Citrus Asada Marinade

Amber Bondar
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 citrus asada sauce. The pork can be sliced or shredded and is perfect for family dinners, meal prep, or serving in tacos.
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Prep Time 15 minutes
Cook Time 2 hours
Marinade 1 day
Total Time 1 day 2 hours 15 minutes
Course Main Course
Cuisine American, Canadian
Servings 8 Servings
Calories 387 kcal

Equipment

  • Gas or charcoal grill
  • Meat Thermometer
  • Large 9x13 glass baking dish or container
  • Cast Iron Skillet Or other frying pan
  • mixing bowl
  • Tongs

Ingredients
  

  • 4 lb Pork Loin Half Sirloin Roast

Citrus Asada Marinade

  • ¾ Cup Orange Juice
  • 6 Tbsp Lime Juice
  • 6 Tbsp Olive Oil
  • 12 Cloves Garlic Minced
  • 2 Tbsp Cumin
  • 2 Tbsp Oregano Dried
  • 1 Tbsp Ancho Chili Powder
  • 1 Tbsp Smoked Paprika
  • 1½ Tsp Salt
  • 1½ Tsp Black Pepper

Finishing Sauce

  • Reserved marinade
  • 1 Cup Cold Water
  • 1 Tbsp Cornstarch

Instructions
 

  • In a medium bowl, whisk together the orange juice, lime juice, olive oil, garlic, cumin, oregano, ancho chili powder, smoked paprika, salt, and black pepper.
    ¾ Cup Orange Juice, 6 Tbsp Lime Juice, 6 Tbsp Olive Oil, 12 Cloves Garlic , 2 Tbsp Cumin, 2 Tbsp Oregano, 1 Tbsp Ancho Chili Powder, 1 Tbsp Smoked Paprika, 1½ Tsp Salt, 1½ Tsp Black Pepper
  • Place the pork loin half sirloin roast in a large baking dish or container. Pour the marinade over the roast and turn to coat all sides.
    4 lb Pork Loin Half Sirloin Roast
  • Cover and refrigerate for at least 4 hours. For the best flavor, marinate overnight or up to 24 hours, turning the roast once or twice during marinating.
  • Remove the roast from the marinade and reserve any remaining marinade in the refrigerator.
  • Preheat a grill to medium-high heat, approximately 375°F–425°F.
  • Sear the roast over direct heat for about 4 minutes per side.
  • Move the roast to indirect heat, close the lid, and continue cooking until the internal temperature reaches 145°F. For a 3–4 pound roast this will take approximately 2 hours, depending on your grill.
  • Remove the roast from the grill and rest for 10 minutes.
  • Shred or roughly chop the pork into bite-sized pieces.
  • Heat a cast iron skillet over medium-high heat and add the shredded pork.
  • Whisk together the cold water and cornstarch. Add the reserved marinade and cornstarch mixture to the skillet.
    Reserved marinade, 1 Cup Cold Water, 1 Tbsp Cornstarch
  • Bring to a full boil and cook for at least 3 minutes, stirring occasionally, until the sauce thickens and the pork is piping hot.
  • Serve immediately.

Notes

Notes

  • A pork loin half sirloin roast can be sliced or shredded after cooking.
  • Use a meat thermometer for the most accurate results.
  • If using the reserved marinade for the finishing sauce, bring it to a full boil before serving.
  • Skip heating in a pan by making a thickened marinade with water cornstarch in a small saucepan. Be sure to let boil a minute or two while stirring for proper food safety.
  • This pork works well in tacos, rice bowls, sandwiches, or alongside grilled vegetables.

Nutrition

Calories: 387kcalCarbohydrates: 8gProtein: 53gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 141mgSodium: 1008mgPotassium: 1065mgFiber: 2gSugar: 2gVitamin A: 820IUVitamin C: 17mgCalcium: 64mgIron: 4mg
Keyword bbq, BBQ pork, summer recipes
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