4 pounds boneless pork loin roast
2 teaspoons ground black pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 small onion, thinly sliced
5 cloves garlic, thinly sliced
1 teaspoon salt
2 teaspoons dried basil
1 teaspoon dried oregano
3 cloves garlic, thinly sliced
1 (10 ounce) can chopped green chile peppers, drained and seeded
Place the pork in a large pot, and bring to a boil, while stirring occasionally. Reduce heat, and simmer 15 minutes more. Remove from heat, and drain.
Remove the roast from the pot, and let cool. Peel off stems from both sides, leaving about 1 tablespoon of meat in each stem. Remove meat, and discard green parts. Place the meat in the liquid from skillet, and slowly cook over high heat until crisply browned. Discard any leftover juices.
In a medium bowl, combine marinated meat, onion, garlic, salt, basil, oregano, garlic, salt, chili powder, chili flakes, and oregano. Mix together, and slowly pour over meat. Cover and refrigerate at least 4 hours before pressing all cavity.
Preheat grill for high heat.
Remove meat from the liquid, and place on the grill. Cook 20 minutes per pound of meat, or until no longer pink.
Lightly oil the grill grate, and place on high heat. Grill the pork at medium heat 5 minutes per pound of meat.
Remove each breast of pork to a separate plate, and place the roast over each breast. Brush the meat evenly with marinade. Grill 6 minutes per pound of pork, depending on the size of the pellet, and about 2 minutes per thigh of meat. Brush lightly with marinade. Top each roast with approximately 1 1/4 cup of the green peppers, and sprinkle with remaining marinade and remaining parsley.
Lightly brush the meat with equal portions of the remaining 2 tablespoons vegetable oil, and brush of the remaining parsley or basil.
Place the top of each pork breast flat side up on the open grill. Brush with 1/4 cup of the green pepper sauce.
Bake at 375 degrees F (190 degrees C) for at least 30 minutes per hour of 180 degree parts way cooking time.