Being Lazy With Pork

I’ve had this nice piece of boneless pork ribeye roast sitting in the fridge for the last few days. My wife had been gracious enough to pick it up at the store and bring it home with some basic cooking instructions “Cook this”. Not really knowing exactly how I should go about it. Now since I’m just an idiot and really not too informed as what to do, I did what any self respecting individual in this day and age would do, I Googled it. After spending two hours looking at cats on the internet I finally stumbled on some inspiration; dove jalapeno poppers. 
 

For some reason I thought I could keep my roast closed with a skewer, I was wrong.

Now before you think to yourself “Dove! What’s with this Idiot” let me explain. Everyone seems to love jalapeno poppers, and when you add dove it just makes it that much better. So why can’t I do the same with pork. having the inspiration is one thing, having the ingredients on hand is another. Since the wife does not seem to share the same passion for spicy food as I some changes would need to take place. Well that and I didn’t want to run to the store. Since my neighbor Dick was kind enough to give me some poblano peppers the other day, these would make the perfect replacement for the jalapeno’s. 

 Slicing the pork open and stuffing with cream cheese and poblano peppers turned out to be the easy part. then and only then did I realize that I was unprepared for the task at hand. Once I finished off wrapping my lovely pork roast in a layer of thick cut bacon, that is when my fatal mistake reared it’s head. “Butchers twine, why don’t I have butcher's twine.” Using my super duper Mcgyver skills, at least in my head, I managed to get my pork roast closed up. 

 

30 min mark and looking good.

With my grilling going and drip pan in place it was time to do some cooking. Using the indirect heat method I left the pork to do it’s thing. About 30 minutes into my cook I relized that my make shift effort to close up my pork was a complete and utter fail. The cream cheese and peppers were starting to show themselves, something had to be done. Approximately an hour total cooking time and I was hitting 160 degrees internal temp,right where I want it. Pulled off and put to rest I decided to throw some french bread on the grill. This would later come in handy to help mop up all that delicious cream cheese and pepper mixture. 

Need something to mop up that stuffing

All in all things turned out fairly good, even with my lack of desire to get off my ass and run to the store. I still managed to pull off a pretty decent meal. Now hopefully I’ll have inspired you to get out there and do the right thing; get the proper ingredients and tools you’ll need to have a successful cook out.

 

The end result.