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Pueblo Barbecued Pork Roast

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B3, C, P
MineralsSelenium, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Vegetable oil

  2. 1 1/2 cups 93g / 3 1/3oz Chopped onion

  3. 3 Garlic cloves - minced

  4. 4 Dried juniper berries - crushed

  5. 1/2 teaspoon 2 1/2ml Crushed coriander seed

  6. 1 Bay leaf

  7. 4 Ripe tomatoes - quartered, seeded (large)

  8. 1 1/4 cups 296ml Water

  9. 2/3 cup 157ml Cider vinegar

  10. 1 cup 237ml Honey

  11. 1 tablespoon 15ml Ground new Mexican red chile

  12. 1 Dried medium-hot new Mexican - red chile, crushed

  13. 2 teaspoons 10ml Salt

  14. 1 Unsweetened - chocolate, grated

  15. 4 lbs 1816g / 64oz To 5 lb pork rib roast

Instructions Jump to Ingredients ↑

  1. Prepare smoker and stabilize heat in cooking chamber at 240-250F.

  2. Sauce:

  3. Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft.

  4. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer.

  5. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes.

  6. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.

  7. Smoke:

  8. Place pork roast fat side up on grill and baste generously with the sauce. Smoke with hickory wood. Baste with sauce every 2 hours, turning roast top to bottom and end for end. Pork roasts take generally 1 - 1 1/2 hours per pound to get tender.

  9. When internal temperature is 180 degrees F, remove roast from smoker and allow roast to sit for 10 minutes in a warm place before carving.

  10. Slice and spoon additional sauce over each portion.

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