Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds Pork loin roast, lean

  2. 1 cup Cider vinegar

  3. 1 tablespoon Hot sauce

  4. 1 teaspoon Low-sodium Worcestershire sauce

  5. 1 teaspoon Cracked black pepper

  6. 3/4 teaspoon Ground red pepper

  7. 1/2 teaspoon Salt

  8. 4 Pieces (3") hickory chips

  9. Vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. Trim fat from roast; set aside. Combine next 6 ingredients in a large shallow dish; stir. Add roast; turn to coat. Cover and marinate in refrigerator for 8 hours, turning occasionally. Remove roast from marinade; set aside, reserving marinade. Prepare charcoal fire in meat smoker, let burn 10 to 15 minutes. Soak hickory chips for 15 minutes. Place on top of coals. Place water in pan in smoker; fill with hot water. Coat grill rack with cooking spray; place rack in smoker. Place roast on rack; insert meat thermometer into meaty portion, making sure it does not touch bone. Cover with smoker lid, and cook 5 hours or until meat thermometer registers 160 F. Refill water pan, and add additional charcoal, as needed. remove roast from smoker; let stand for 10 minutes. Discard bone; separate roast into bite-size pieces, using 2 forks. Place in a bowl. Place reserved marinade in a saucepan over Medium heat; cook 1 minute. Pour over pork; toss well. Yields 6 servings Per 3 ounce serving: 201 calories, 11.1 grams fat, 72 mg. cholesterol, 21½ grams protein, 2.9 grams carbohydrate, 272 mg. sodium MC formatting by bobbi744@... Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n112 by Roberta Banghart on Apr 28, 1997


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