This roast is delicious sliced and served with potato salad or on a bun with your choice of mayonnaise and mustard, sauerkraut, coleslaw or corn relish.
- Portion size 10 servings
- Credits : Get Grilling: Summer 2007
MethodIn skillet over medium heat, toast cumin seeds, coriander seeds, mustard seeds, allspice and peppercorns until fragrant and seeds begin to pop, about 2 minutes; let cool. In clean coffee grinder or spice grinder, grind spices finely; add salt and cayenne pepper. Transfer to large bowl.
Add pork to bowl; rub spice mixture all over. Cover with plastic wrap; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Soak 7 cups (1.75 L) wood chips in water for 30 minutes; drain and place 4 cups (1 L) in foil pan. Cover and set remaining chips aside. Place foil pan with wood chips over 1 burner of 2-burner barbecue or over 1 outside burner of 3-burner barbecue. Place foil drip pan over opposite burner of 2-burner barbecue or under centre burner of 3-burner barbecue. Add enough water to pan to come 1 inch (2.5 cm) up side. Heat barbecue on high heat until chips smoke vigorously, about 20 minutes.
Turn burner under drip pan off; reduce heat of lit burner to medium. Place pork on greased grill over drip pan. Close lid and smoke/roast until meat thermometer inserted in centre registers 160°F (70°C), about 1œ hours, adjusting heat if necessary to maintain temperature at about 325°F (160°C), making sure it does not drop below 225°F (110°C) and adding reserved wood chips if necessary.
Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing.
Nutritional facts Per serving: about
- Sodium 176 mg
- Protein 27 g
- Calories 176.0
- Total fat 7 g
- Cholesterol 72 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
- Iron 11.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 2.0