BLACKBERRY SMOKED PEPPER PORK LOIN
BLACKBERRY SMOKED PEPPER PORK LOIN
Marinade
12 oz of blackberry syrup (360ml)
2 whole smoked sweet red bell peppers (recipe follows)
3 whole smoked scotch bonnets (included in following recipe)
½ cup rice wine vinegar (125ml)
4 lbs (2kg) of pork loin, bone out
6 cups of apple wood chips
Remove seeds from chilies and blend in food processor with blackberry syrup and rice wine vinegar. Blend until smooth. Place pork and marinade in a sealable bag and marinate in refrigerator for 12-24 hours.
Remove pork from marinade and let it come to room temperature before grilling.
Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.
Build smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Once smoke starts to billow out lower temperature to 200ºC/100ºF. Season pork lightly with salt, add pork to grill and close lid. Continue to smoke for approximately 3 hours, changing the smoke pack half way through. Cook pork until internal temperatures reach 160ºF. Remove from grill and cover with foil.
Let pork rest for 15 minutes before serving.
Yield: 8 servings
Marinade
12 oz of blackberry syrup (360ml)
2 whole smoked sweet red bell peppers (recipe follows)
3 whole smoked scotch bonnets (included in following recipe)
½ cup rice wine vinegar (125ml)
4 lbs (2kg) of pork loin, bone out
6 cups of apple wood chips
Remove seeds from chilies and blend in food processor with blackberry syrup and rice wine vinegar. Blend until smooth. Place pork and marinade in a sealable bag and marinate in refrigerator for 12-24 hours.
Remove pork from marinade and let it come to room temperature before grilling.
Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.
Build smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Once smoke starts to billow out lower temperature to 200ºC/100ºF. Season pork lightly with salt, add pork to grill and close lid. Continue to smoke for approximately 3 hours, changing the smoke pack half way through. Cook pork until internal temperatures reach 160ºF. Remove from grill and cover with foil.
Let pork rest for 15 minutes before serving.
Yield: 8 servings
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