Herb-Cured Grilled Pork Roast

In large saucepan, combine water and all seasonings; bring to a boil. Let brine mixture cool to room temperature.

Place pork roast in large (2-gallon) self-sealing plastic bag; pour cooled brine over; seal bag and place in large bowl or on a rimmed cookie sheet and place in refrigerator for 2 to 3 days.

Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours, until internal temperature (measured by a meat thermometer) reads 155°F (approximately 65°C).

Remove from grill, let rest for 10 minutes before slicing to serve.