Pat the roast dry and sprinkle liberally with salt.
Meanwhile, heat your grill for indirect heat. Make sure that you have enough charcoal in your grill to last a while, or that you have a grate that allows you to add more coals as needed, Clean and grease your grill grate.
Rub the roast down with olive oil. Season liberally with salt and pepper.
Mix the minced herbs and garlic in a small bowl and pat onto the roast, covering evenly as best you can.
Place the roast on the grill, away from the hottest portion, and close the lid. Check on the roast every so often, flipping to get even seat marks all over – but allowing the bones to take the brunt of the heat so that nothing dries out.
Cook until the pork roast registers 145 with a thermometer. Remove from heat and cover with foil to rest. Allow to sit for 10 minutes before slicing and serving.