Preheat your grill to 400°F, preparing for indirect grilling.
Scrub your potatoes well. Cut off a small slice on the bottom of the potatoes so that they sit flat on the counter. Rest the potato between a couple of disposable chopsticks and slice the potatoes with a sharp knife every 1/8th of an inch. The chopsticks act as a stop so that you dont slice all the way through your potato, and I suggest again, disposable ones so that you dont ruin your favourite pair.
Line a baking sheet with tin foil and place the potatoes on it. Put some garlic butter between each slice of the potato. Salt them to taste and then place the baking sheet on the “cool side” of the grill.
While the potatoes are cooking, place the garlic, fresh ginger, and melted butter into a blender and blend until they’re as close to liquid as you can get. Divide the ginger-garlic mixture in half. Using the Marinade Injector, inject half of the ginger-garlic mixture into the pork in several places.
Season the pork with the Bone Dust. Sear the pork on the hot side of the grill, making sure to get some fantastic grill marks on each side. Then transfer the pork to the baking sheet with the potatoes, and turn the grill down to 325°F.
Grill roast the pork and potatoes for 20 minutes. Baste the pork with the remaining garlic and ginger mix. Insert a meat thermometer to keep an eye on it. After another 15 to 20 minutes, check the internal temperature and baste again. Sprinkle the potatoes with cheese and any remaining (or additional if you like) garlic butter.
You want to pull the pork off the grill when it is about 5°F below “done”, place it on a plate tented with tin foil and allow it to rest. Plate the potatoes while the meat is resting, by topping them with sour cream and chives.
Slice the pork and serve with your favourite vegetables.
If there are a generous amount of juices from the rested meat and then left in the baking sheet after cooking with the potatoes, use them to make a light gravy to go with the meal.