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Guest
Guest
This is from the Betty Crocker's Great Grilling
Peachy Smoked Pork Roast
1/2 cup brown sugar
1 tablespoon salt
3 tablespoons chili sauce
2 tablespoons vegetable oil
2 tabelspoons cider vinegar
1 teaspoon ground ginger
1/2 teaspoon pepper
1 can (29oz) sliced peaches in heavy syrup, undrained
2 lb pork loin roast
Hickory wood
Put all ingredients in blender (except pork loin and hickory) and blend until smooth. Pour 1/2 over the pork in resealable bag. Refrigerate 8-24 hrs.
Over indirect heat cook until meat is 155*-160*. About 1 hr. Let rest, slice thin. Heat reserved peach sauce and serve.
What I changed/added:
5 tablespoons chili sauce
1 teaspoon pepper
lime juice (not sure how much - 1/4 cup?)
I didn't have a full can of peaches so I used:
1 19oz can peaches (in pear juice) and 1 24oz can of pinnaple (with juice).
4 drops Sudden Death
more ginger
I added the above based on taste. I wanted it spicier and more flavorful. Eveyrone loved it and was not hot.
Marinated for 8 hrs, WSM w/ 1 full lite chimney, 1/2 chimney on top of that w/ a couple hickory chunks. Maintained 325*-350* range. Took about 1 hr. Never opened lid.
The book has lots of other recipes that look good. Just got it as a present so it hasn't seen much use yet.
Rob
Peachy Smoked Pork Roast
1/2 cup brown sugar
1 tablespoon salt
3 tablespoons chili sauce
2 tablespoons vegetable oil
2 tabelspoons cider vinegar
1 teaspoon ground ginger
1/2 teaspoon pepper
1 can (29oz) sliced peaches in heavy syrup, undrained
2 lb pork loin roast
Hickory wood
Put all ingredients in blender (except pork loin and hickory) and blend until smooth. Pour 1/2 over the pork in resealable bag. Refrigerate 8-24 hrs.
Over indirect heat cook until meat is 155*-160*. About 1 hr. Let rest, slice thin. Heat reserved peach sauce and serve.
What I changed/added:
5 tablespoons chili sauce
1 teaspoon pepper
lime juice (not sure how much - 1/4 cup?)
I didn't have a full can of peaches so I used:
1 19oz can peaches (in pear juice) and 1 24oz can of pinnaple (with juice).
4 drops Sudden Death
more ginger
I added the above based on taste. I wanted it spicier and more flavorful. Eveyrone loved it and was not hot.
Marinated for 8 hrs, WSM w/ 1 full lite chimney, 1/2 chimney on top of that w/ a couple hickory chunks. Maintained 325*-350* range. Took about 1 hr. Never opened lid.
The book has lots of other recipes that look good. Just got it as a present so it hasn't seen much use yet.
Rob