Smoked Pork
By: Anonymous
Published: Saturday, February 13, 2010 - 5:22pm

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.