Thursday, August 4, 2016

Smoked Pork Roast


  •  Large pork roast


  • 1 cup brown sugar (I prefer piloncillo)
  • 2 tablespoons kosher salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon cayenne pepper 
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground dark roast coffee
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder

 Chipotle-Blueberry BBQ Sauce

  • 1 cup ketchup
  • 1/2 cup blueberry jam 
  • 2 Tablespoons chipotle chiles in adobo puree
  • 2 Tablespoons Steen’s Pure Cane Syrup
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon soy sauce
  • 1 ½ teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • Salt and black pepper to taste


  1. Combine the ingredients for the rub.  Mix well. If you get the piloncillo in a solid block, soften it in the microwave for a few seconds, then chop it up.
  2. Combine the ingredients for the sauce. Mix well.
  3. Spread the rub over the pork roast.  Refrigerate overnight.
  4. Prepare your smoker. I use the water pan.
  5. Brush the sauce over the roast.
  6. Place the roast in the smoker.
  7. Smoke for several hours. I put it in for 6 hours, but it got overdone.
 I like the taste of the roast.  I cooked it for 6 hours with a lot of charcoal, and the meat was dry. Next time I'll either use less charcoal or cook it for less time, maybe 4 hours.

By the way, the sauce and rub also make good hamburgers.  I mix some of the sauce in the ground meat and put the rub on the outside. Then I cook it on a BBQ grill as with any burger.

Chipotle-Blueberry Sauce

Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
August 4, 2016

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