Spicy Pork Roast

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

The brown sugar is necessary in the rub to balance out the pungency of the spices.

Ingredients:

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 1/2 teaspoons black peppercorns

1 1/2 teaspoons mustard seeds

1 tablespoon dark brown sugar

2 1/4 teaspoons chili powder

1 1/2 teaspoons paprika

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1/4 teaspoon ground cinnamon

1 (3-pound) lean boneless pork loin roast

4 (3-inch) chunks mesquite wood

6 (12-ounce) cans beer or 9 cups hot water

Directions:

1. Place a nonstick skillet over medium heat until hot. Add first 4 ingredients; sauté 2 minutes or until fragrant. Remove from heat; cool completely. Place mixture in a spice or coffee grinder; process until ground.
2. Combine ground spices, brown sugar, and next 5 ingredients. Trim fat from roast; rub spice mixture over roast. Place roast in a large heavy-duty zip-top plastic bag; seal and marinate in refrigerator 8 hours.
3. Soak mesquite chunks in water 30 minutes to 1 hour. Drain well.
4. Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes or until center coals are covered with gray ash. Place soaked mesquite wood chunks on top of coals. Place water pan in smoker; add beer or hot water to pan to within 1 inch of rim. Place roast on rack in smoker. Cover with lid; cook 4 hours or until a meat thermometer registers 155°. Refill water pan with water; add charcoal to fire as needed. Remove roast from smoker. Cover; let stand 10 minutes or until thermometer registers 160°.
5. carbo rating: 1

By RecipeOfHealth.com