Pueblo Barbecued Pork Roast Recipe - Cooking Index
Pueblo Barbecued Pork Roast Recipe - Cooking Index
| 1/4 cup | 59ml | Vegetable oil |
| 1 1/2 cups | 93g / 3.3oz | Chopped onion |
| 3 | Garlic cloves - minced | |
| 4 | Dried juniper berries - crushed | |
| 1/2 teaspoon | 2.5ml | Crushed coriander seed |
| 1 | Bay leaf | |
| 4 | Ripe tomatoes - quartered, seeded (large) | |
| 1 1/4 cups | 296ml | Water |
| 2/3 cup | 157ml | Cider vinegar |
| 1 cup | 237ml | Honey |
| 1 tablespoon | 15ml | Ground new Mexican red chile |
| 1 | Dried medium-hot new Mexican - red chile, crushed | |
| 2 teaspoons | 10ml | Salt |
| 1 | Unsweetened - chocolate, grated | |
| 4 lbs | 1816g / 64oz | To 5 lb pork rib roast |
Prepare smoker and stabilize heat in cooking chamber at 240-250F.
Sauce:
Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft.
Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer.
Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes.
Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
Smoke:
Place pork roast fat side up on grill and baste generously with the sauce. Smoke with hickory wood. Baste with sauce every 2 hours, turning roast top to bottom and end for end. Pork roasts take generally 1 - 1 1/2 hours per pound to get tender.
When internal temperature is 180 degrees F, remove roast from smoker and allow roast to sit for 10 minutes in a warm place before carving.
Slice and spoon additional sauce over each portion.
Source:
Larry A. Willrath
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