Chilismokedpork Recipes

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CHILI-SMOKED PORK



Chili-Smoked Pork image

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)

Provided by ellie_

Categories     Pork

Time P1DT7h

Yield 8-10 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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).

Nutrition Facts : Calories 931.3, Fat 59.5, SaturatedFat 21, Cholesterol 265.9, Sodium 806.4, Carbohydrate 12.5, Fiber 2.9, Sugar 5.8, Protein 77

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