Ingredients Jump to Instructions ↓

  1. 3 to 4 pounds boneless pork loin roast

  2. 8 cups water

  3. 1 cup granulated sugar

  4. 6 tablespoons chili powder

  5. 2 tablespoons salt

  6. 2 tablespoons crushed thyme

  7. 1 tablespoon ground cumin

  8. 2 teaspoons coarsely ground black pepper

  9. 2 teaspoons crushed oregano

Instructions Jump to Ingredients ↑

  1. In 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.

  2. Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2 to 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 to 4 days.

  3. Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels.

  4. Prepare covered grill with banked coals heated to medium-hot.

  5. Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155°F to 160°F (approximately 65°C to 70°C).

  6. Remove from grill and slice to serve.


Send feedback