Smoked Pork

Name: Smoked Pork
Ingredients: 1 (7-pound) pork loin rib roast (10 ribs), chine bone removed*; 1 cup Cajun butter injector sauce; 2 teaspoons salt; 1 tablespoon pepper; 2 tablespoons dried cilantro; Mesquite chips

6 ingredients

7 steps

Ingredients

1 (7-pound) pork loin rib roast (10 ribs), chine bone removed*
1 cup Cajun butter injector sauce
2 teaspoons salt
1 tablespoon pepper
2 tablespoons dried cilantro
Mesquite chips

Directions

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°. Prep: 30 min., Marinate: 8 hrs., Cook: 5 hrs.
5

*1 (7-pound) boneless pork loin roast may be substituted.
6

Note: For testing purposes only we used Original Cajun Marinade Injector for Cajun butter sauce.
7

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°.