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This is definitely a “get to know your butcher” recipe, even if you are getting to know the men and women behind the counter at your local grocery store. There’s a nice trend back to butchers who know the cuts of meat and want to talk to you about what works, what’s nice today and more. Talk to them about the cuts in the case. Do you know ribeye doesn’t have to be “just” a steak? That it can be a beautiful, boneless roast (that’s what I asked for here). Mine is a small roast (topped out at 2 1/2 pounds and a bit), but the process is the same. You can tell the butcher exactly how big you want the roast, which end you want it cut from, etc. Next, I want you to forget about the oven for this roast. You are going to roast on the grill. The process is simple: heat the grill, turn off one area of the grill, place the roast there and close the lid—you will be cooking with indirect heat (if you use charcoal, rake the coals away from an area to get this indirect heat). I kept this recipe super simple, letting the meat shine. The summer heat doesn’t mean you have to stop enjoying roasts. You just have to stop using your oven.

Provided by Local Harvest

Total Time 95 minutes

Prep Time 5 minutes

Cook Time 90 minutes

Yield 6

Number Of Ingredients 6

• Ingredients

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

Provided by Gina

Categories     Dinner

Total Time 520 minutes

Prep Time 15 minutes

Cook Time 510 minutes

Yield 11

Number Of Ingredients 11

• Ingredients

Nutrition Facts : ServingSize 1 /2 cup, Calories 160 kcal, CarbohydrateContent 1 g, ProteinContent 20 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 69 mg, SodiumContent 397 mg