Santa Fe Cured Pork Loin

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless pork loin roast (3 to 4 pounds)
8 cups	1896ml	Water
1 cup	198g / 7oz	Sugar
6 tablespoons	90ml	Chili powder
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Crushed thyme
1 tablespoon	15ml	Ground cumin
2 teaspoons	10ml	Coarsely ground black pepper
2 teaspoons	10ml	Crushed oregano

Recipe Instructions

In a large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature.

Place pork loin in a glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days, or place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days.

Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot.

Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160F. Remove from grill and slice to serve.

Source:
National Pork Producers Council

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