- 1 (2 1/2-pound) boned pork loin roast
- 1 cup cider vinegar
- 1 tablespoon hot sauce
- 1 teaspoon cracked black pepper
- 1 teaspoon low-sodium Worcestershire sauce
- 3/4 teaspoon ground red pepper
- 1/2 teaspoon salt
- 4 (3-inch) chunks hickory wood
- Cooking spray
- calories 280
- caloriesfromfat 0.0 %
- fat 15.8 g
- satfat 5.4 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 30.3 g
- carbohydrate 2.9 g
- fiber 0.2 g
- cholesterol 102 mg
- iron 1.7 mg
- sodium 294 mg
- calcium 15 mg
How to Make It
Trim fat from roast. Combine pork and next 6 ingredients in a large zip-top plastic bag. Seal; marinate in refrigerator 8 hours, turning bag occasionally. Remove roast from bag, reserving marinade.
Soak hickory wood chunks in water 1 to 24 hours. Drain well. Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes. Place hickory chunks on top of coals. Place water pan in smoker; fill with hot tap water.
Coat grill rack with cooking spray; place roast on rack in smoker. Cover with smoker lid; cook 3 to 4 hours or until a meat thermometer registers 155°. Refill water pan with water and add additional charcoal to fire as needed.
Remove roast from smoker; cover and let stand 10 minutes or until thermometer registers 160°. Separate roast into bite-sized pieces, using 2 forks. Place roast pieces in a medium bowl.
Place reserved marinade in a small saucepan over medium heat; bring marinade to a boil. Remove from heat. Pour over pork, and toss well.
carbo rating: 3