Recipe by ellie_
Thought this sounded like a great way to use my smoker for the fall. This is time intensive (but not work intensive) needs to marinate for 24 hours before smoking. Recipe source: Bon Appetit (June 1984)
Top Review by Galley Wench
I made a modified version of this yesterday using 1/2 of a pork tenderloin, cutting the recipe down for 2 or 3. Since it was a tenderloin, only marinaded for about 8 hours. Instead of a jalapeno I used 1 chipotle pepper and about 1 teaspoon adobe sauce. Smoked it in my stove-top smoker for about 25 minutes. It was very tender and good flavor, however I'd like a little more kick to it, maybe add chili powder (and cumin) to the marinade? Thanks Ellie!
- 1 (12 ounce) jar chili sauce
- 1 (7 ounce) can green chilies, diced
- 1 teaspoon hot pepper sauce
- 1 jalapeno pepper, seeded and chopped
- 2 (3 1/2 lb) boneless pork, rib end roasts rolled and tied
- 1 (12 ounce) can beer
- 1 cup mesquite wood chips, soaked in water for 30 minutes and drained
Directions See How It's Made
- Combine first 4 ingrediens (chili sauce - jalapeno)in a bowl.
- Place roast in roasting pan and rub all over with marinade, pouring remainder over roast. Pour beer over all. Refrigerate for 24 hours, turning occassinally.
- Preheat coals to medium low in smoker (*to smoke in a coverered barbeque, preheat coals to medium low in grill. Push coals to sides. Place marinade in 7 x 11-inch disposable aluminum pan. Put pan in center of coals and fill with water. Spread mesquite over coals. Smoke pork until meat therometer registers 170-degrees F, turning several times).
- Spread mesquite chips on coals.
- Pour marinade in drip pan and fill with water.
- Plae pork on smoker rack over the drip pan.
- Cover smoker and smoke until meat therometer registers 170-degrees F., adding more water to drip pan as needed (5 1/2 hours).