Smoked Pork

1. 1

   Trim fat from roast. Inject butter sauce evenly into pork. Combine salt, pepper, and cilantro, and rub mixture over pork. Cover pork and chill 8 hours.

2. 2

   Soak mesquite chips in water at least 30 minutes.

3. 3

   Prepare charcoal fire in smoker, and let burn 15 to 20 minutes. Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place pork on lower food rack; cover with smoker lid.

4. 4

   Cook pork roast 4 to 5 hours or until a meat thermometer inserted into thickest portion of roast registers 160u00b0. Prep: 30 min., Marinate: 8 hrs., Cook: 5 hrs.

5. 5

   *1 (7-pound) boneless pork loin roast may be substituted.

6. 6

   Note: For testing purposes only we used Original Cajun Marinade Injector for Cajun butter sauce.

7. 7

   Roasted Pork: Place pork in a roasting pan, and bake at 425u00b0 for 45 minutes; reduce oven temperature to 350u00b0, and bake 20 more minutes or until meat thermometer registers 160u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.