C3P-Oh! - chorizo-stuffed, bacon-wrapped, pork loin rib roast


 

Allan S

New member
For my second cooked on the WSM 22.5", I tried to come up with a creative name for my chorizo-stuffed, bacon-wrapped, pork loin rib roast - best I came up with is C3P-Oh! (chorizo, 3x pork, Oh damn!).
Another name - pig in a blanket in a quilt. Any other suggestions?

Bathed the loin overnight in an orange juice marinade (http://virtualweberbullet.com/porkloin1.html ). Butterflied the loin, and added the pre-cooked chorizo. Rolled up, gave a liberal coating of a rub similar to meathead's memphis dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html ), then gave it a nice blanket of woven thick-cut bacon. Smoked between 225-250 for approximately 5 hours until it hit an internal temp of 140F, then blasted in the oven for 8 minutes at 500F. Before slicing, I let it rest for over an hour, doubled wrapped in tin foil and a blanket.

Here is a picture before it went on the WSM 22.5"


Here is a picture after it had cooked


And here sliced:


Served it with some apple-mashed potatoes (not pictured), and a kale salad with fried halloumi cheese.
 
Wow, that is a lot of meat. Very ambitious! It looks awesome, how did it all taste? Looks delicious!

Daum
 
damnnnn,that just has flavor all over,in it,around it,whew that looks so delicious
 
Thanks for all the views and comments!
Even after sending bags home with my guests, and taking some to my inlaws, I am left with lots of leftovers.
I sliced some thin, chopped it and put it on a pizza along with some chili flakes and fresh pineapple. Here is the picture:



Today I might fry some up for some tacos, or make a fried rice dish. Any other suggestions?
 

 

Back
Top