In the winter, roast pork with roasted root vegetables is one of my go-to easy meals, especially since the USDA lowered the minimum cooking temperature for pork to 145 degrees, ensuring juicier results for today's leaner "other white meat."
I summer-ize that meal in hot weather. The pork goes on the grill, where it's cooked over indirect heat. The root vegetables are replaced by grilled summer corn and lots of grilled scallions. A judicious dose of maple syrup complements the natural sweetness of both.
The key here is to make sure the temperature of the grill never exceeds 375 degrees, or the meat and/or vegetables will run the risk of being charred.
Before the meat goes on the grill, you'll need to soak 1½ cups of wood chips (of your choice) in water for an hour.
Keep in mind, the meat needs to marinate in the refrigerator for at least 6 hours and up to 12 hours. It needs to come to room temperature for 30 minutes before grilling.