Chili-Smoked Pork

1. 1

   Combine first 4 ingrediens (chili sauce - jalapeno)in a bowl.

2. 2

   Place roast in roasting pan and rub all over with marinade, pouring remainder over roast. Pour beer over all. Refrigerate for 24 hours, turning occassinally.

3. 3

   Preheat coals to medium low in smoker (*to smoke in a coverered barbeque, preheat coals to medium low in grill. Push coals to sides. Place marinade in 7 x 11-inch disposable aluminum pan. Put pan in center of coals and fill with water. Spread mesquite over coals. Smoke pork until meat therometer registers 170-degrees F, turning several times).

4. 4

   Spread mesquite chips on coals.

5. 5

   Pour marinade in drip pan and fill with water.

6. 6

   Plae pork on smoker rack over the drip pan.

7. 7

   Cover smoker and smoke until meat therometer registers 170-degrees F., adding more water to drip pan as needed (5 1/2 hours).

* Per serving · 4 servings · Values may vary.

No additional tips available.