准备

腌猪肉：

• 将所有腌料成分混合在一个小碗中，然后擦在猪里腰上。盖上猪肉，冷藏4至6个小时。同时，通过将香料研磨机中的所有成分组合在一起，准备香料摩擦。

准备the fire:

• 从冰箱中取出猪肉，并在准备大火时进入室温。使用足够的木炭在烧烤架的一侧燃烧火，以创建一个大约6英寸深的火床，是烤宽度的两到三倍。在照亮火之前，请确保通风口清除灰烬。未发现烧烤架，让火燃烧，直到一层白色的白灰覆盖了一些煤，其余的则是红热，35至45分钟。

煮猪肉：

• 安排炉排，以便侧面开口（如果有的话）与煤对齐，以防稍后您需要添加木炭。让炉排加热5分钟。将多余的腌料从猪里脊肉上刮下来，然后用香料擦拭。将猪腰放在烤架最远的烤架侧面；在其旁边设置一个烤箱温度计。覆盖烤架，大部分时间关闭通风孔，然后做饭。
  
• After 20 minutes, use tongs or a meat fork to turn and rotate the pork loin to help it cook evenly. Turn the roast so the side that was farthest from the fire is now closest to it, but keep it on the cool side of the grill. Check the grill temperature; it should be between 325° and 375°F. Adjust if necessary by opening or closing the vents (more air will cause the fire to burn hotter and more quickly; less air will make the temperature drop.) If the fire seems to be burning out at any time, add more charcoal and open the vents a bit.
• 35分钟后，开始使用即时阅读的温度计检查烤肉；最厚的部分中间的内部温度应为135°F，总烹饪时间约为35至50分钟。(I cook my pork slightly less than the USDA’s recommended 160° to keep it juicy; the temperature will rise about 10 degrees as it rests off the fire.) When the pork has reached the desired doneness, use tongs or a meat fork to roll it briefly over the hot side of the fire to sear the outside, turning it until all sides are seared, about 2 minutes per side. Cover the roast with foil and let it rest for 10 to 15 minutes before carving.