Place roast in a dish just large enough to hold it, then cover with apricot and jalapeño BBQ sauce.
Cover roast with plastic wrap and allow to marinate for 6-12 hours depending on taste and available time.
Preheat BBQ to medium. As soon as grill is hot, clean with a grill brush.
Remove excess BBQ sauce from roast, transfer to a small bowl and set aside. Sponge sauce off roast and place in the centre of the grill, turning off the middle burner for indirect cooking.
Cook for 40-45 minutes, turning and changing position of roast a few times. Close lid almost fully during cooking.
During the last 10 minutes of cooking, baste roast twice with a generous helping of BBQ sauce.
Remove roast from BBQ, cover loosely with aluminum foil and let stand for 10-15 minutes.
Slice and serve immediately with the remainder of the BBQ sauce, which has been heated for 90 seconds in the microwave.
Serve with a side of green beans and baby potatoes sautéed in duck fat.
*Depending on the strength of the jalapeño peppers, it is recommended that you taste the sauce and add more peppers or hot sauce for a spicier sauce.
Pinot Noir du Nouveau Monde
This complexly flavored dish combining spicy, sweet, and salty, will go perfectly with a wine that supports and ties together all these tastes. A Pinot Noir from Australia, New Zealand, or Canada would be ideal. Its fruitiness on both the nose and palate, its roundness, silky smoothness, and freshness are needed to soothe the spicy bite and bring out the fruity flavor of this roast!
Hélène Dion Sommelier and Wine Columnist
Serve your wine at 13-14°C