Ask the butcher to remove the chine bone for easier cutting.

Recipe by Southern Living November 2001

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Recipe Summary test

prep:
30 mins
cook:
5 hrs
marinate:
8 hrs
total:
13 hrs 30 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from roast. Inject butter sauce evenly into pork. Combine salt, pepper, and cilantro, and rub mixture over pork. Cover pork and chill 8 hours.

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  • Soak mesquite chips in water at least 30 minutes.

  • Prepare charcoal fire in smoker, and let burn 15 to 20 minutes. Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place pork on lower food rack; cover with smoker lid.

  • Cook pork roast 4 to 5 hours or until a meat thermometer inserted into thickest portion of roast registers 160°. Prep: 30 min., Marinate: 8 hrs., Cook: 5 hrs.

  • *1 (7-pound) boneless pork loin roast may be substituted.

  • Note: For testing purposes only we used Original Cajun Marinade Injector for Cajun butter sauce.

  • Roasted Pork: Place pork in a roasting pan, and bake at 425° for 45 minutes; reduce oven temperature to 350°, and bake 20 more minutes or until meat thermometer registers 160°.

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