Prep Time: 30 minutes
Marinating Time: 8 to 12 hours
Grilling Time: 1 ½ to 1 ¾ hours
1. To make the brine: In a 6-quart pot, combine the brine ingredients with 3 quarts of water. Bring to a simmer over high heat, stirring to dissolve the salt and sugar. Remove from the heat and let cool to room temperature. Refrigerate the brine in the pot. When the brine is cold, put the roast in the pot. Cover and refrigerate for 8 to 12 hours, turning once or twice if the roast is not completely submerged.
2. To make the glaze: In a small saucepan, bring the orange juice, rosemary, cloves, and red pepper flakes to a boil and then simmer until about 3/4 cup remains, 45 to 60 minutes. Strain into a bowl then add the Worcestershire sauce. The glaze can be made up to 2 days in advance.
3. Remove the roast from the pot and discard the brine. Allow to stand at room temperature for 1 hour before grilling. Sear the roast, fat side down first, over Direct Medium heat until golden brown, 15 to 20 minutes, turning once [watch for flareups]. Continue grilling over Indirect medium heat, fat side up, until cooked to desired doneness, 1¼ to 1 ½ hours longer for medium, basting the pork with the glaze occasionally. Transfer the roast to a cutting board, loosely cover with foil, and let rest 10 to 15 minutes before carving. Slice between each bone. Serve warm.
MAKES 8 SERVINGS