Smoked Pork Loin With Rasberry Chipotle Glaze Recipes

Steps:

• Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings.
• Meanwhile, cut pork in half lengthwise, then cut crosswise to make 4 equal pieces. Brush all sides with oil; sprinkle with salt, chili powder and pepper.
• When grill is heated, place pork on grill. Close grill; cook 7 to 9 minutes or until no longer pink in center.
• Meanwhile, in small microwavable bowl, mix jam, chiles and water. Microwave uncovered on High 20 to 30 seconds or until jam is melted and mixture is warm; stir well. To serve, drizzle raspberry mixture over pork.

Steps:

• Preheat stovetop or outdoor smoker to approximately 230 degrees F.
• Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
• Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
• Meanwhile, preheat broiler.
• Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
• Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.

Steps:

• THE NIGHT BEFORE -- OR A FEW DAYS AHEAD --
• Mix kosher salt with dry rub (if your dry rub already has salt in it, omit this step).
• Rub roast generously on all sides with rub mixture.
• Tightly wrap seasoned roast in plastic wrap and refrigerate overnight or for 24-48 hours.
• The morning that you plan to cook --
• Let roast stand at room temperature for about 20 minutes.
• COOKING THE ROAST.
• Use apple wood chips or Adler wood chips that have been soaked in water for approx 20 minutes to provide a good smoke for the roast.
• Smoke on indirect heat for approx one hour.
• Remove roast from grill/smoker and wrap in double wrap in foil fat side up and place in dish or roasting pan at least 3 inches deep.
• Continue cooking roast in a 225-240 degree oven for 7 to 9 hours or until bone pulls out with ease.
• Open the foil and drain most but not all of the juice.
• Remove the top layer of fat from the roast.
• Using large forks, break the roast apart (similar to shredding).
• Pour chipotle sauce over roast and work sauce into meat ( be sure to leave a nice layer of sauce on top).
• Increase oven to 300 degrees.
• Keeping foil rolled back, return glazed roast to oven and allow roast to caramelize -- 30-45 minutes.
• Remove roast from oven and serve.