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Ingredientes
- 1 x pork loin 10-rib rib roast (7 lbs) chine bone removed
- Â Â (ask butcher to remove the chine bone for easier cutting)
- 1 c. Cajun butter injector sauce
- 2 tsp salt
- 1 Tbsp. pepper
- 2 Tbsp. dry cilantro
- Â Â Mesquite chips as needed
Direcciones
- Trim fat from roast. Inject butter sauce proportionately into pork. Combine salt, pepper, and cilantro, and rub mix over pork. Cover pork and refrigerate8 hrs.
- Soak mesquite chips in water at least 30 min.
- Prepare charcoal fire in smoker, and let burn 15 to 20 min. Drain chips, and place on coals. Place water pan in smoker; add in water to depth of fill line. Place pork on lower food rack; cover with smoker lid.
- Cook pork roast 4 to 5 hrs or possibly till a meat thermometer inserted into thickest portion of roast registers 160 degrees.
- This recipe yields 10 servings.
- Roasted Pork: Place pork in a roasting pan, and bake at 425 degrees for 45 min; reduce oven temperature to 350 degrees, and bake 20 more min or possibly till meat thermometer registers 160 degrees.
- Comments: A 7-lb boneless pork loin roast may be substituted for the rib roast.
- For testing purposes only we used Original Cajun Marinade Injector for Cajun butter sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 10 servings | |
| Calories 25 | |
| Calories from Fat 18 | 72% |
| Total Fat 1.96g | 2% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 470mg | 20% |
| Potassium 32mg | 1% |
| Total Carbs 0.42g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.01g | 0% |
| Protein 1.34g | 2% |
