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Marinated Pork Roast Recipe
|Salad oil||1 1⁄2 Cup (24 tbs)|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Tablespoon|
|Salt||2 1⁄4 Teaspoon|
|Coarse freshly ground black pepper||1 Tablespoon|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||1 1⁄2 Teaspoon|
|Crushed garlic cloves||2 Clove (10 gm) (optional)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Pork loin roast||5 Pound|
Calories 762 Calories from Fat 478
% Daily Value*
Total Fat 54 g82.8%
Saturated Fat 8 g40%
Trans Fat 0.8 g
Cholesterol 181.4 mg
Sodium 1690.9 mg70.5%
Total Carbohydrates 5 g1.8%
Dietary Fiber 0.85 g3.4%
Sugars 1.3 g
Protein 62 g123.6%
Vitamin A 1.9% Vitamin C 9.9%
Calcium 4.7% Iron 19.3%
*Based on a 2000 Calorie diet
Have meatman split backbone between each rib of the pork roast.
Marinate the roast overnight (or a day or two) in refrigerator, turning meat occasionally.
Balance meat on spit.
Arrange slow coals at rear of firebox, knock off ash.
Put a foil drip pan in front of coals and under roast.
Top some damp hickory on coals.
Attach spit, turn on motor, lower smoker hood.
Roast until meat thermometer reads 170Â° pork must be cooked well done, no pink.
While cooking, brush now and then with the flavorful marinade.
Add more damp hickory to coals as needed.
When chips catch fire and start to blaze, pick up with tongs and put out flame in water; then put chips back on coals.
The way to get hickory flavor is from the smoke.
Allow about 2 1/2 hours cooking time, but remember your only accurate guide for doneness is your meat thermometer.
Marinade can be drained from meat for a second use.
Store in a tightly covered container in freezer indefinitely, or in refrigerator for 1 week.