“This roast pork is awesome...a combination of a pork roast that is rubbed, mopped, sauced, and smoked! Delicious. From "Smoke and Spice" by Cheryl Jamison and Bill Jamison, a James Beard award winning book. Try this and you'll soon know why. Note: preparation time does not include overnight marinating time.”
READY IN:
6hrs
SERVES:
4-5
YIELD:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with the rum and then with about half of the rub. Transfer the pork to a plastic bag and refrigerate it overnight.
  2. Prepare the smoker for barbecuing, bringing the temperature to 200 degrees to 220 degrees F.
  3. Remove the pork from the refrigerator. Pat down the pork lightly with another coating of rub. Let the meat sit at room temperature for 30 to 40 minutes.
  4. If you plan to baste the pork, stir any remaining rub together with the other mop ingredients in a saucepan and warm the mixture over low heat.
  5. Transfer the pork to the smoker, fattier side up, and cook for 4-3/4 to 5 hours, or until the internal temperature reaches 160 degrees F. Mop the meat every 40 to 45 minutes in a wood-burning pit, or as appropriate for your type of smoker.
  6. While the roast cooks, prepare the sauce. In a food processor or blender, puree together the mango, onion and chutney, pouring in a bit of the stock if necessary. Spoon the mixture into a heavy saucepan and add the remaining stock, rum, cream of coconut and dry rub. Warm the mixture over medium heat and simmer for about 20 minutes. Taste and add as much Pickapeppa and salt as necessary to balance the savory and sweet flavors. The sauce can be kept warm or refrigerated until the roast is ready and then reheated. Add the butter to the warm sauce just before serving.
  7. Remove the pork from the smoker and let it sit at room temperature for 10 to 15 minutes. Carve the roast and serve, accompanied by the warm sauce.

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