Serves: 4 | Prep time: 20 minutes | Cook time: 1 hour 15 minutes

24-48 hours before you’ve decided to enjoy your petite pork roast, remove from freezer and place in your refrigerator to fully defrost. Once defrosted, take your petite pork roast out of your refrigerator 15 minutes before cooking and allow it to come to room temperature. Do not attempt to defrost your pork roast at room temperature or under running water.


  • petite pork roast 
  • 1 ripe mango 
  • 1 tsp. ground cayenne pepper (can sub similar, such as chipotle powder) 
  • 1 lb. sweet mini bell peppers, whole 

Cowboy Rub 

  • 8 tablespoons dark brown sugar
  • 3 tablespoons kosher salt 
  • 1 tablespoon chili powder 
  • ½ teaspoon ground cumin  
  • ½ teaspoon freshly ground black pepper 
  • ½ teaspoon ground coriander 
  • ½ teaspoon dry thyme 
  • ½ teaspoon paprika 
  • ½ teaspoon dry oregano 

Green Arugula Dressing 

  • 2 scallions 
  • ¼ cup parsley 
  • ¼ cup arugula 
  • 4 clove garlic 
  • ¼ cup apple cider vinegar 
  • ½ cup olive oil 
  • 1 tablespoon agave syrup (can substitute honey) 
  • Salt and pepper  


  1. Mix all ingredients for rub in a bowl until well combined. Set aside. 
  2. Place all ingredients for arugula dressingexcept for oil and agavein a blender or food processor and process slowly to combine. Slowly add oil to emulsify until well incorporated. Finish with agave. Set aside. 
  3. Preheat gas or charcoal grill.   
  4. Pat pork dry with paper towels and using a small knife, make shallow crosshatch slices in the top fat of the pork roast. Rub spice mixture over pork evenly, covering all sides. 
  5. Sear pork over direct flame for 5-10 minutes to create a crust, being careful to avoid flare-ups and burning. 
  6. Turn the pork, fat side up, and grill over indirect flame for 1 hour to 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 145°.  
  7. While pork is cooking, remove skin from mango and slice into wedges. Season with cayenne pepper and place on hot grill to char slightly.  
  8. Toss mini peppers in olive oil and season with salt and pepper and place on hot grill with mango to char slightly.  
  9. Remove the roast to a carving board, cover loosely with foil, and let rest for 15 minutes before slicing into chops and serving. 
  10.  Top chops with mango, peppers, and arugula dressing. 

Chef’s Tips

  • Build on the Cowboy Rub with some of your favorite spices. 
  • Add some wood to your charcoal grill for an enhanced flavor. 
  • Experiment with different fruits- pineapple, peaches, apricots, etc.