Update:
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Here's the plan. Half roasting time with the wet heat billy spoke about. Beer and pineapple juice steam over a low flame. I plan on using the reduction as a sauce. I threw in some petite yukon gold spuds, pearl onions white zucchini squash and baby bells. It's all simmering now. I'm gonna let that reduce to a consistency somewhere between demi sec and au sec--coats the bake of a spoon, barely. Then I can finish it on the range.

Then the pans going to come out and I'm going to continue the roast with an open flame. I want some carmelization on the pig.

Update two:
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Back inside, I've got the range going. Veggies went to an aluminum pan for carmelization.

Sauce is reducing in a copper lined sauced pan. From 48oz. beer + 24oz. juice to about 16oz. Finish beurre plastique and salt/pepper to taste.

Back on the grill, I put a sear-job on the pork. High flame, closed lid. If the reduction got a little slow on the range I just popped the lid open to give me more time.

Overall, not a bad Sunday meal. I forgot to clean out the brills on the baby bellas. I think that may have contributed to a bit of tanic flavor in the sauce. I wasn't that strong.

And yeah, I should have gotten my head out of the way on that plate shot.