Smoked Pork
Smoked Pork
Crown pork roast – full crown approximately 6 pounds tied by your butcherLicencetogrill_5102_Smoked pork_1.jpg
9 cups apple wood chips
Rub:
¼ cup brown sugar (60ml)
1 tablespoon ancho chili flakes (15ml)
2 tablespoons olive oil (30ml)
1 tablespoon paprika (15ml)
1 tablespoon crushed garlic (15ml)
2 teaspoons ginger powder (10ml)
2 teaspoons black pepper (10ml)
Kosher salt to taste
For crown roast: In a bowl combine rub ingredients mix to evenly combine add the olive oil. Place pork on tray.
Rub mixture all over pork until evenly distributed. Cover with plastic. Place in refrigerator overnight.
Prepare three smoke pouches. Place 6 cups (1.5 liter) of apple wood chips into a bowl of cold water to soak for 1 hour. Reserve the 3 cups (750ml)of dry apple wood.
Remove roast from refrigerator to allow to sit for 15 minutes at room temperature. Season the roast liberally with salt.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make the other two smoke pouches.
Prepare the barbecue for indirect grilling. Preheat the barbecue to high heat. Place the smoke pouch directly over the heat source and a drip pan under the grill on the side that is off. Close the lid and wait for smoke. Once BBQ is smoking reduce the heat to 220ºF/110ºC and place the crown roast on the side of the BBQ without direct heat. Smoke the crown roast over indirect heat for approximately 3 hours or until the internal temperature reaches 165F Insert thermometer into the thickest part of the roast to test.
Remove from grill and place on baking tray. Tent with aluminum foil and allow to rest for 15 minutes.
To slice, cut between bones. Serve with Apple Salsa
Yields: 8 – 10 servings
Sweet Apple Salsa:
3 Granny Smith apples chopped medium dice
¼ cup apple juice (60ml)
3 tablespoons dried cranberries (45ml)
1 tablespoon rice wine vinegar (15ml)
Juice of 2 limes
1 tablespoon sugar (15ml)
1 tablespoon fresh basil chopped (15ml)
salt & pepper to taste
Slice apples.
In a small bowl mix apple juice, vinegar, lime juice, sugar, and salt and pepper. Add sliced apples, cranberries and fresh basil. Adjust seasoning to taste.
Makes 1.5 cups (375ml)
Crown pork roast – full crown approximately 6 pounds tied by your butcherLicencetogrill_5102_Smoked pork_1.jpg
9 cups apple wood chips
Rub:
¼ cup brown sugar (60ml)
1 tablespoon ancho chili flakes (15ml)
2 tablespoons olive oil (30ml)
1 tablespoon paprika (15ml)
1 tablespoon crushed garlic (15ml)
2 teaspoons ginger powder (10ml)
2 teaspoons black pepper (10ml)
Kosher salt to taste
For crown roast: In a bowl combine rub ingredients mix to evenly combine add the olive oil. Place pork on tray.
Rub mixture all over pork until evenly distributed. Cover with plastic. Place in refrigerator overnight.
Prepare three smoke pouches. Place 6 cups (1.5 liter) of apple wood chips into a bowl of cold water to soak for 1 hour. Reserve the 3 cups (750ml)of dry apple wood.
Remove roast from refrigerator to allow to sit for 15 minutes at room temperature. Season the roast liberally with salt.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make the other two smoke pouches.
Prepare the barbecue for indirect grilling. Preheat the barbecue to high heat. Place the smoke pouch directly over the heat source and a drip pan under the grill on the side that is off. Close the lid and wait for smoke. Once BBQ is smoking reduce the heat to 220ºF/110ºC and place the crown roast on the side of the BBQ without direct heat. Smoke the crown roast over indirect heat for approximately 3 hours or until the internal temperature reaches 165F Insert thermometer into the thickest part of the roast to test.
Remove from grill and place on baking tray. Tent with aluminum foil and allow to rest for 15 minutes.
To slice, cut between bones. Serve with Apple Salsa
Yields: 8 – 10 servings
Sweet Apple Salsa:
3 Granny Smith apples chopped medium dice
¼ cup apple juice (60ml)
3 tablespoons dried cranberries (45ml)
1 tablespoon rice wine vinegar (15ml)
Juice of 2 limes
1 tablespoon sugar (15ml)
1 tablespoon fresh basil chopped (15ml)
salt & pepper to taste
Slice apples.
In a small bowl mix apple juice, vinegar, lime juice, sugar, and salt and pepper. Add sliced apples, cranberries and fresh basil. Adjust seasoning to taste.
Makes 1.5 cups (375ml)
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