Spicy Pork Roast

recipe
The brown sugar is necessary in the rub to balance out the pungency of the spices.

Yield:

12 servings (serving size: 3 ounces)

Recipe from

Oxmoor House

Nutritional Information

Calories 211
Caloriesfromfat 0.0 %
Fat 11.9 g
Satfat 4.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.9 g
Carbohydrate 1.4 g
Fiber 0.3 g
Cholesterol 77 mg
Iron 1.3 mg
Sodium 162 mg
Calcium 14 mg

Ingredients

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons mustard seeds
1 tablespoon dark brown sugar
2 1/4 teaspoons chili powder
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1 (3-pound) lean boneless pork loin roast
4 (3-inch) chunks mesquite wood
6 (12-ounce) cans beer or 9 cups hot water

Preparation

1. Place a nonstick skillet over medium heat until hot. Add first 4 ingredients; sauté 2 minutes or until fragrant. Remove from heat; cool completely. Place mixture in a spice or coffee grinder; process until ground.

2. Combine ground spices, brown sugar, and next 5 ingredients. Trim fat from roast; rub spice mixture over roast. Place roast in a large heavy-duty zip-top plastic bag; seal and marinate in refrigerator 8 hours.

3. Soak mesquite chunks in water 30 minutes to 1 hour. Drain well.

4. Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes or until center coals are covered with gray ash. Place soaked mesquite wood chunks on top of coals. Place water pan in smoker; add beer or hot water to pan to within 1 inch of rim. Place roast on rack in smoker. Cover with lid; cook 4 hours or until a meat thermometer registers 155°. Refill water pan with water; add charcoal to fire as needed. Remove roast from smoker. Cover; let stand 10 minutes or until thermometer registers 160°.

carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

July 2010
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