Tangy BBQ smoked pork roast

Name: Tangy BBQ smoked pork roast
Total time: 15000 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 salt; 1 ground black pepper; 1 garlic powder; 1 smoked paprika; 1 chili powder; 1 garlic powder; 1 salt; 1 ground black pepper; 1 honey; 1 chili powder; 1 smoked paprika; 1 liquid smoke; 1/2 cup balsamic vinegar; 1/3 cup ketchup; 1 salt; 1 ground black pepper; 1 garlic powder; 1 red pepper flakes; 1/2 cup water; 2 clove fresh garlic

Raymond Tapia @jager5000

This is where my passion for cooking started. The Bar-B-Q. This smoked pork roast can be served a variety of ways. In this recipe I turned it into a Tangy BBQ chopped pork sandwich.

Raymond Tapia @jager5000

This is where my passion for cooking started. The Bar-B-Q. This smoked pork roast can be served a variety of ways. In this recipe I turned it into a Tangy BBQ chopped pork sandwich.

Saved

Ingredients

4 hours 10 mins

6 servings

spice rub
1salt
1ground black pepper
1garlic powder
1smoked paprika
1chili powder
marinade injection
1garlic powder
1salt
1ground black pepper
1honey
1chili powder
1smoked paprika
1liquid smoke
Tangy BBQ sauce
1/2 cupbalsamic vinegar
1/3 cupketchup
1salt
1ground black pepper
1garlic powder
1red pepper flakes
1/2 cupwater
2 clovefresh garlic

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Steps

4 hours 10 mins

1

First we inject the meat with our marinade. This will add to the pork not drying out. Which can happen with pork sirloin roasts. Let's make our simple marinade.
2

Combine apple cider vinegar, salt, pepper, garlic powder and liquid smoke and 2 teaspoons of honey. then whisk. Using a marinade injector, inject your pork with the marinade.
3

Now let's build our spice rub. I use the chili powder and paprika as the base and salt and pepper to taste the same goes for the garlic powder. To taste. You want the rub to be red in color from the chili powder and paprika. It's smokey and salty in flavor.
4

Now we are going to very liberally rub our pork with the rub. Fully covered in spice all sides.
5

Let's get our meat in the smoke! I am using mesquite hardwood charcoal and mesquite chips this time. We want our smoker at 300°F.
6

Once we get our meat onto the top rack let's add some soaked woodchips to our fire box for maximum smoke.
7

Now that we have some time. Let's make the bbq sauce.
8

Pour in a the balsamic vinegar. Now whisk in the ketchup. Add in all the spices, red pepper flakes included and whisk. Pour in the water. Toss in some rough chopped garlic and whisk. Bring to a boil and reduce by half. Then let it simmer on low for an hour.
9

Now that we've had our pork smoking at 300°F for 2 hours let's wrap it in foil to finish it off.
10

Wrapping the meat keeps it moist. Let's also smother the pork in our Tangy BBQ sauce then wrap it up completely. Notice how dark the sauce got while simmering.
11

All wrapped up. Keep it on the top rack for 2 more hours until it hits 170°F internally.
12

Times up. Let's pull the pork out.
13

Let the pork rest 15 minutes before you slice it.
14

Save the meat drippings from the foil wrap.
15

I used the smoked pork to make a chopped pork sandwich
16

Pile the pork onto a nice potato bun. Drizzle with the pork au jus and slather on some of that Tangy BBQ sauce.
17

You can serve the pork however you like. It makes one hell of a chopped pork sandwich though. Bon appetit.

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Cooksnaps

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Raymond Tapia @jager5000

on July 30, 2015 01:31

I am a home cook with a flare for perfect technique. I started my love for cooking on the grill. It then ventured into the kitchen where I made my first BBQ sauce. It was then I knew I wanted to create all my sauces from scratch. It snowballed from that point on. Now I strive for flawless plating and vast depths of flavor. Sometimes I'll set a timer to 20 minutes and challenge myself "Chopped" style. I tend to keep my flavors close to my heritage, latin. Though I love to cook every cuisine from all around the globe to really stretch my abilities.