By Steve_G on June 03, 2002
Photo by Peter J
Photo by Peter J
"Classic smoked pork roast, amazing flavor, tender and juicy."
Serving Size: 1 (309 g)
Servings Per Recipe: 8
"Awesome! Perfect method that gives a wonderfully moist and tender result with just the right amount of smokiness. One thing that suprised me given the low temperature was that the crackling while not super-crispy made a great snack almost like jerky in texture."
"Moist and very tasty. Should have taken a picture, it really does look nice finished. The kids and hubby were impressed. Easy to follow smoker instructions. As Gramma Rox said 'versatile'. Had it right off the smoker with some black beans and rice on the side and can't wait to use the left overs in some cubano sandwiches. Thanks for sharing!"
"The first thing I liked about this recipe was that there is no salt. That means you can make a ton and it will freeze without issue. Smoking is not something I have time to do every week! The next thing I liked was the emphasis on herbs - not heat. It makes the pork much more versatile than just pulled pork sandwiches! Try using it in pork tamales... YUM. You can always add as much heat as you want to the sauce. Then I cooked it (used apple wood). OH MY GOSH! It looked absolutely beautiful - could've been in a cookbook - but it tasted out of this world. Moist, garlicy, tender, smoky sweet. Couldn't ask for more. THANKS!"
"Used oak instead of hickory, and dried herbs instead of fresh. Very very good! Thank you for posting."
"My husband made this over the weekend. We were so impressed with the flavor and juiciness of this meat! We will use this recipe over and over again. Thanks!"