Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 12 ounce jar chili sauce

  3. 7 ounce can diced green chilies

  4. 1 tsp. Tabasco sauce

  5. 1 small jalapeno pepper, stemmed, seeded and chopped

  6. two 3 pound boneless pork roasts, rolled and tied

  7. 12 ounce can beer(don't use dark)

  8. mesquite chips soaked 30 minutes in water to cover

Instructions Jump to Ingredients ↑

  1. Stir together chili sauce, canned chilies, Tabasco and jalapeno in a medium bowl. Place the pork in a large roasting pan and rub all over with the chili mixture. Pour beer over pork. Cover and refrigerate pork 24 hours, turning occasionally.

  2. Prepare grill or smoker. Arrange the soaked mesquite chips over the coals. Remove the pork from the marinade and place on a rack. Pour the marinade into a drip pan and add water. Place the pork over the drip pan and smoke about 5 1/2 hours until the temperature reaches 170 degrees.


Send feedback