Here’s a tip for those of you needing to bring something quick and easy to a bbq: pick up some (reputable) whole pork loins from your preferred butcher, and grind a bunch of fresh spices in a coffee grinder. Use whole coriander seed, cumin seed, an assortment of peppercorns, and star anise. Rub this all of over the pork, give it a spray of olive oil to keep everything in place, then dust it liberally with kosher salt. Spray again. That’s it, you’re ready! Pack it up and take it with you.
The bottle of liquid in the photo is fresh squeezed orange, lemon, and grapefruit, which had been simmered and reduced for about 20 minutes to concentrate its flavors. I like the baste the pork in this as it cooks on the grill. Try to grill the meat on the least-hot part of the bbq, and use a lid to ensure thorough cooking of the middle. The outside gets pretty dark and spiced and crusty, the perfect counterfoil for the tender, juicy inner sections. Cut it all up roughly when it’s done and rested, and toss chopped cilantro, more salt, and more citrus juice on it just before serving.