6 Serves
1440 Mins
Pat the meat dry with paper towels. Use a fork to prick the roast about 20 times on each side to help the marinade penetrate.
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MexicanVitamin K
3 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
51 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
14 µg / 2.4 µgFolate
494 µg / 400 µgCalcium
538 mg / 1,300 mgIron
29 mg / 18 mgMagnesium
549 mg / 420 mgPhosphorus
1490 mg / 1,250 mgPotassium
4593 mg / 4,700 mgSodium
694 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
In a bowl, combine the garlic, cooking oil, and salt. Rub this mixture thoroughly over the roast. Cover with plastic wrap and refrigerate for at least 1 hour.
Soak the wood chips in a bowl of water for 15 minutes.
Prepare the grill by lighting charcoal briquettes in a chimney starter until covered in gray ash. Pour the hot coals onto one side of the grill to create a two-zone setup.
Wipe the garlic paste off the roast using paper towels. Season the meat generously with black pepper and garlic salt.
Sear the roast directly over the hot coals for about 5 minutes per side until well browned.
Move the roast to the cooler side of the grill, scatter the soaked wood chips over the coals, and cover the grill. Cook until the internal temperature reaches 54°C.
Transfer the meat to a cutting board, tent with aluminum foil, and let it rest for 20 minutes before slicing thinly across the grain.
25
g149
g14
g
American
Indian