Smoked Pork

Name: Smoked Pork
Ingredients: 1 pork loin 10-rib rib roast, 7 lbs chine bone removed; meat bones ask butcher to remove the chine, for easier cutting; 1 cup butter Cajun, injector sauce; 2 teaspoons salt; 1 tablespoon pepper; 2 tablespoons cilantro dried; chips Mesquite, as needed

7 ingredients

6 steps

Ingredients

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

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 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.