Smoked Pork

Ingredients

1 pork loin 10-rib rib roast (7 lbs) chine bone removed
(ask butcher to remove the chine bone for easier cutting)
1 cup Cajun butter injector sauce
2 teaspoons salt
1 tablespoon pepper
2 tablespoons dried cilantro
Mesquite chips as needed

Preparation

1
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.
2
Soak mesquite chips in water at least 30 minutes.
3
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.
4
Cook pork roast 4 to 5 hours or until 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 minutes; reduce oven temperature to 350 degrees, and bake 20 more minutes or until 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.

Tools

Yield:

1.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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