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Colonel Jim's Diablo Pork Loin

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Submitted by: Jim Sholar

 

Try your hand at smoking pork with this recipe. Use these great ideas for a tender and flavorful pork loin.
 

Ingredients

  • Rub:
  • 1 tablespoon Gebhardt's chili powder
  • 1 tablespoon ground allspice
  • 1 tablespoon brown sugar
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried thyme
  • one 3 1/2 pound boneless center cut pork loin, sliced lengthwise end to end through center, butterfly style
  • Salsa:
  • 2 small ripe tomatoes, preferably Roma
  • 1 large mango, peeled, pitted and diced
  • 1 cup fresh pineapple, peeled, and cut in cubes
  • 1 teaspoon brown sugar
  • 1/2 medium red onion, minced
  • 2 garlic cloves, minced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint leaves
  • 1 fresh jalapeno pepper, seeded and chopped
  • 2 tablespoons red onion, diced
  • dash cider vinegar
  • Filling:
  • 6 ounces uncooked chorizo
  • 1 egg
  • 1/2 medium onion, minced
  • 3 scallions, sliced
  • Wet Mop:
  • juice of 2 oranges
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced

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Method

The night before you plan to barbecue, combine rub ingredients in a small bowl. Massage pork with rub inside and out. Wrap meat in a small plastic bag and refrigerate overnight. Before you begin to barbecue, prepare salsa by combining all ingredients in a small bowl. Refrigerate it until needed. Prepare smoker for barbecuing bringing the temperature to 200 to 220 degrees. Remove pork from refrigerator and let it sit at room temperature for 30 minutes. In a small bowl, mix together the filling ingredients. Stuff loin with chorizo mixture and tie it with kitchen twine in several places. Mix together mop ingredients in a small sauce pan and keep liquid warm over low heat. Warm a heavy skillet over high heat. Add loin and sear it quickly on all sides. Transfer pork to smoker. Cook for 2 1/2 to 2 3/4 hours, basting loin at 30 minute intervals in a wood burning pit. After initial cooking period, remove pork from smoker and wrap it in heavy duty foil, pouring about 2 tablespoons of mop and 1 cup of salsa over meat. Discard any remaining mop. Seal edges of foil well. Return pork to smoker for another 1 to 1 1/2 hours, cooking to an internal temperature of 160 degrees. Allow pork to sit at room temperature for about 10 minutes before slicing. Serve slices topped with spoonfuls of salsa. Offer remaining salsa on the side.

 

Notes:

 

Number of Servings: 6

 

Submitted by: Jim Sholar ()

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