Spicy Pork Roast

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 0.0%
  • Fat: 11.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.9g
  • Carbohydrate: 1.4g
  • Fiber: 0.3g
  • Cholesterol: 77mg
  • Iron: 1.3mg
  • Sodium: 162mg
  • Calcium: 14mg


  • 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


  1. 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. 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. 3. Soak mesquite chunks in water 30 minutes to 1 hour. Drain well.
  4. 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°.
  5. carbo rating: 1
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