Chili-Smoked Pork

Recipe by ellie_
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 31hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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).
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