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Receta Smoked Pork
by Global Cookbook

Smoked Pork
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  Raciónes: 10

Ingredientes

  • 1 x pork loin 10-rib rib roast (7 lbs) chine bone removed
  •     (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
  •     Mesquite chips as needed

Direcciones

  1. 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.
  2. Soak mesquite chips in water at least 30 min.
  3. 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.
  4. Cook pork roast 4 to 5 hrs or possibly till a meat thermometer inserted into thickest portion of roast registers 160 degrees.
  5. This recipe yields 10 servings.
  6. 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.
  7. Comments: A 7-lb boneless pork loin roast may be substituted for the rib roast.
  8. For testing purposes only we used Original Cajun Marinade Injector for Cajun butter sauce.