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1
Squeeze the roasted garlic pulp from each clove into a bowl.
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2
Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub.
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3
Stab holes into the pork loin and insert a quarter of a garlic clove into each.
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4
Massage the wet rub all over the meat, pushing some of it in between the two loins.
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5
Do this ahead, cover, and refrigerate overnight for maximum flavor penetration.
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6
Fire up the grill, mounding a hot coal bed on one side.
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7
Just before grilling, season the meat all over with the salt and a grinding of black pepper.
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8
Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on.
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9
Sear the remaining 3 sides for 2 minutes each.
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10
Push the meat to the other side of the grill, away from the coals.
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11
Cover the grill and adjust the heat so that it's from 325 to 350 degrees F inside.
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12
Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes.
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13
Carve and serve immediately, or let it cool completely and then slice for sandwiches.
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14
Note: To make roasted garlic, preheat the oven to 375 degrees F. Cut the top off of each of two garlic bulb, slicing into the points of the cloves.
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15
Place them cut side up on a piece of foil.
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16
Drizzle with oil and sprinkle with salt and pepper.
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17
Wrap the foil up around the bulbs and bake for 45 to 60 minutes, till they release their perfume.
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18
Open the foil and test for doneness.
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19
The cloves should squeeze softly when pinched.
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20
Bake a little longer if they seem to need it.
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21
Roasted garlic keeps for several days in the fridge.
