Moist and tender beyond belief, this grilled
pork roast is infused with extra flavor from its 2-day 'bath'
in an herbed cure. 'Curing' is simply marinating meat in a heavily
salted or sugared solution. The meat absorbs moisture and stays
tender when cooked. Try this curing solution also pork chops.
Santa Fe Cured Pork
- 3 to 4 pounds boneless pork loin roast
- 8 cups water
1 cup granulated sugar
6 tablespoons chili powder
2 tablespoons salt
2 tablespoons crushed thyme
1 tablespoon ground cumin
2 teaspoons coarsely ground black pepper
2 teaspoons crushed oregano
- 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.
- 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.
- Remove pork roast from cure, discarding
cure solution. Pat pork gently dry with paper towels.
- Prepare covered grill with banked coals
heated to medium-hot.
- 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).
- Remove from grill and slice to serve.
Nutrition Facts: Calories 280 calories
Protein 39 grams Fat 10 grams Sodium 510 milligrams Cholesterol
100 milligrams Saturated Fat 3 grams Carbohydrates 8 grams
Recipe and photograph provided courtesy
of Pork: The Other White Meat.