|Apple Smoked Tennessee Pork Roast||
Recipe Type: Main
Cook time: 2 hours
Total time: 2 hours
A variation of traditional roast pork with a bone-in roast slowly smoked over apple wood and glazed with apple sauce and brown sugar. Any leftover pork can be thinly sliced and used for a muffuletta or Cuban sandwiches.
- 1 (5 lb) bone-in Pork Roast
- 1 Cup Tennessee Gourmet┬« Apple and Spice Sauce*
- 1 ┬Ż tsp dried Sage
- ┬Ż tsp Allspice
- ┬Ż tsp Coriander
- ┬Ż tsp ground Nutmeg
- 1 tsp freshly ground Black Pepper
- 2 tsp Season-All┬« Seasoned Salt
- 1 Tbsp minced Garlic
- 1 Cup Applesauce
- ┬Ż Cup Brown Sugar
- 4 Cup Apple wood chips
- *Chef’s Note: Any flavor could be used. For this recipe, I recommend Silly Hot.
- In a small saucepan over medium heat, reduce the Tennessee Gourmet┬« sauce to ┬Ż cup, about 20 minutes.
- Combine allspice, coriander, nutmeg, pepper, and seasoned salt in a small bowl. Mix to combine. Add garlic. Trim fat cap to an even thickness. Pat pork roast dry and brush with Tennessee Gourmet┬« sauce. Sprinkle seasonings liberally over the roast. Wrap with food film and refrigerate at least 6 hours overnight. Remove from refrigerator 45 minutes before roasting.
- Soak 2 Cups of the wood chips in warm water for at least an hour before preparing the Grill Dome for indirect roasting. Clean out the firebox of any leftover charwood and put into a charcoal chimney. Add additional charwood to fill the chimney and light. When the coals are hot carefully pour into the fire box. Add 1 cup of drained apple chips and 1 cup undrained chips to the coals. Add a plate setter for indirect cooking, close the cover, and adjust the vents to maintain 225-250 degrees F. When the Grill Dome temperature is stabilized, add the pork and roast for 2 hours or until an internal temperature of 130 degrees F. Baste with remaining Tennessee Gourmet┬« sauce and continue roasting another hour or until an internal temperature of 155 degrees F.
- Combine the applesauce and brown sugar in a small bowl. Brush the applesauce mixture on the roast and continue roasting another 15-30 minutes or until the internal temperature is 160 degrees F.
- Remove roast from grill and let rest for 10 minutes before carving.
- Serves: 4
Recipe Submitted by: Mike Stines (Grill Dome Community)
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