Sweet & Spicy BBQ Pork Roast

Sweet & Spicy BBQ Pork Roast


This Sweet & Spicy BBQ Pork Roast recipe with garlic, balsamic vinegar and chili garlic sauce gives this smoky barbecue classic a new twist. The marinade is used to steep the pork and then it’s transformed into a sweet, spicy sauce to pour over the meat.

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Serves 10-12
2 1/2-3
pounds center-cut pork loin roast (or pork tenderloin)
tablespoon kosher salt
teaspoon pepper
large garlic cloves
tablespoons balsamic vinegar
tablespoons olive oil
tablespoons chili garlic sauce
tablespoons honey

Ingredient Tips

Pork Tenderloin vs. Pork Loin
Pork tenderloin and pork loin are two very different cuts. Tenderloin is the muscle near the backbone that is best cooked quickly over fairly high heat, while pork loin is a larger section of the back muscle that’s better when slow-roasted.


Prep: 2-6 Hours, Cook: 1 Hour, 15 Minutes

In a small bowl, combine salt and pepper and rub it over entire pork loin. Allow it to sit for 15 minutes.


In a non-reactive bowl, mix together garlic, balsamic vinegar, olive oil, chili garlic sauce and honey.

Hot Tip: A non-reactive bowl is made from plastic, ceramic, glass, stainless steel or anodized aluminum (NOT regular aluminum) for brining or marinating to prevent the container from dissolving, leaching or contaminating food.

Add pork. Cover and marinate for 2-6 hours, turning occasionally.


Preheat your grill for indirect cooking to 450°F.


Grill for about 15 minutes over direct heat. Turn and grill for 1 hour over indirect heat until the roast reaches an internal temperature of 145°F.


While the meat is cooking, bring the reserved marinade to a boil for use as a sauce over the meat when serving.

Hot Tip: Hot Tip: According to Foodsafety.gov, to make the marinade safe after coming into contact with raw meat , pour it into a saucepan and bring to a rolling boil (165°F) to kill food-borne bacteria.
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  • Hicker | Sep 8, 2019

    The spice and marinade are excellent but the cooking time recommended is not even close..... we had a 3 lbs roast and were off by a lot

    This was Helpful (0)
    • Char-Broil | Sep 16, 2019

      Thanks! We updated this recipe in response to your comment.

      This was Helpful (0)
  • Grilled Pork Roast | May 2, 2020

    There wasn’t enough liquid to do any more than 2 marinade passes for each side. I had to make more separately, which I reduced, for the sauce. To this I added 1/4 C minced onion before heating, just because we like onion. Grilled 10 minutes each side to seal, then moved to indirect heat. Cooked 35 minutes each side until internal temp of 150.

    This was Helpful (0)
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