Chipotle Grill Roasted Rack of Pork
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
-
For the brine and pork
- 1⁄4 cup kosher salt
- 1⁄4 cup sugar
- 10 garlic cloves, crushed
- 2 chipotle peppers en adobo seasoning (smoked jalapeno peppers in a tomato-based sauce)
- 1 bay leaf
- 4 cups water
- 4 lbs pork rib racks, tied between the ribs
-
For the rub
- 1 teaspoon adobo seasoning or 1 teaspoon seasoning salt
- 1 tablespoon sweet paprika
- 1⁄2 teaspoon dried chipotle powder
- 1 teaspoon ground cumin
-
For the glaze and sauce
- 12 ounces currant jelly
- 3⁄4 cup brewed coffee
- 1 chipotle chile in adobo, chopped
- 1 tablespoon chives, chopped (about 3 to 5 stems)
directions
- Combine salt, sugar, garlic, chipotle peppers, bay leaf and water in a large bowl, stirring until salt and sugar are dissolved; place pork in a 2 1/2 gallon resealable plastic bag, add brine, squeeze out as much air as possible, seal and refrigerate at least 6 hours, preferably overnight.
- Remove roast from the brine and pat dry with paper towels; discard brine and plastic bag.
- Combine all the ingredients for the rub, then rub into the entire surface of the roast, including both ends and the underside of the ribs; cover roast loosely with aluminum foil.
- Prepare the grill for indirect grilling; place a drip pan between the piles of coals and fill it halfway with water.
- Place the pork roast, rib side down, over the drip pan.
- Cook the roast to an internal temperature of 135 degrees F, about 1 hour and 10 minutes (the temperature inside the grill should remain between 300 and 350 degrees F).
- While the roast is cooking, combine the jelly, 1/4 cup brewed coffee, and the chipotle in adobo in a small saucepan, over medium high heat; bring to a boil, whisking until jelly melts, boil 1 minute then remove from heat.
- When the roast reaches 135 degrees F, brush with about half of the glaze; continue grilling until the roast reaches an internal temperature of 145 degrees F, 10 to 15 minutes.
- Transfer roast to a cutting board and cover loosely with a clean piece of aluminum foil.
- Make a sauce by adding the remaining 1/2 cup of brewed coffee to the remaining glaze in the saucepan; bring to a boil over medium high heat, remove from heat and stir in chives.
- Carve out the eye of the loin from the ribs, slice and place on a serving platter.
- Cut between ribs and place on platter; pour collected juices over meat.
- Serve sauce on the side.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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