Ingrédients pour Chili Smoked Pork
- Chili Sauce
- Green Chilies
- Hot Pepper Sauce
- Jalapeno Pepper
- Boneless Pork
- 1 cup beer (your choice)
- Mesquite Wood Chips
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Comment préparer Chili Smoked Pork
- In a large bowl, combine 1/2 cup chili powder, 2 tablespoons paprika, 1 tablespoon cumin, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper (optional), and 1 teaspoon salt.
- Place the pork roast (approximately 3-4 lbs) in a roasting pan. Generously rub the marinade all over the roast, ensuring it's fully coated. Pour any remaining marinade over the roast.
- Pour 1 cup of beer (your choice!) over the roast and marinade in the pan.
- Refrigerate for 24 hours, turning the roast occasionally.
- Preheat your smoker to medium-low heat (approximately 225-250°F).
- Evenly spread 1/2 cup of mesquite wood chips over the coals.
- Pour the remaining marinade into the smoker's drip pan. Add 1 cup of water to the drip pan.
- Place the pork roast on the smoker rack, positioned above the drip pan.
- Cover the smoker and smoke the pork until a meat thermometer inserted into the thickest part registers 170°F (approximately 6-8 hours, depending on your smoker and the size of your roast). Add more water to the drip pan as needed to maintain moisture.
- Once the pork reaches 170°F, remove it from the smoker and let it rest for at least 15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
23g
Fat
104g
Carbs
4g
