Step 1

Remove pork from packaging, rinse and pat dry with a paper towel.  You want to trim away big pieces of fat from the roast if there are any.  When cooking on the grill the fat will cause flame ups and burn quite quickly.

Step 2

Into a ziplock bag, place olive oil, orange zest, juice, lime juice, cilantro, mint, garlic, oregano, cumin and brown sugar.  Mix well.  Then place pork roast into the bag and seal removing out as much air as possible.  Make sure to move the marinade around to cover the entire pork roast.

Step 3

Place bag in a bowl in the refrigerator and let marinate for at least an hour, up to overnight.  The longer the more flavor is imparted.

Step 4

When ready to grill, remove pork from the bag and save marinade.  Pat the roast dry and season with salt and pepper.

Step 5

Preheat gas grill to high(450-500°), using all burners.  Once grill is hot, sear all sides for 7 minutes browning well.  Then turn off one section of the grill to leave the pork on.  Ideally it will be the middle of the grill, but if you only have 2 gas knobs to use, just turn one off and place the pork on the side that is turned off.  Using this indirect heat cooking method you will not overcook and cause the pork to be dried out.

Step 6

Reduce heat to medium high(350°) and close the lid.  Cook for about an hour  or until pork reaches 145-150°.  Remove from grill, and let rest for 10-20 minutes to allow juices to remain in the pork.  If you cut into it right away, all of the juices will pour out onto your plate.  By waiting, the pork juices remain in the meat for the juiciest, most tender bites of pork.

Step 7

While the pork is grilling, place the marinade in a small sauce pan, add one teaspoon of olive oil and bring to a boil for 10 minutes.  Remove from heat and bring to room temperature.

Step 8

Cut the pork against the grain and serve with a spoonful of the cooked marinade over the top.