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Santa Fe Cured Pork Roast
- TOTAL PREP TIME80 minutes
- SERVINGS12
- DEGREE OF DIFFICULTYMedium
Ingredients
- 3-4 pound pork loin roast boneless
- 8 cups water
- 1 cup sugar
- 6 tablespoons chili powder
- 2 tablespoons salt
- 2 tablespoons crushed thyme
- 1 tablespoon ground cumin
- 2 teaspoons black pepper
- 2 teaspoons crushed oregano
Preparation
In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature. Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days.
Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot. Place roast over drip pan and cook over indirect heat for 60-90 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest 10 minutes. Slice to serve.
Serves 12
Wine suggestion: Serve with chilled beer or pour a simple young like Beaujolais.
Meet the Haverkamp Family
Bern, KansasMy four older brothers started raising pigs in high school and in the early 1980's we all decided to form a partnership. We all live on the farm with our families. My family consists of my wife, Ronda, and our three kids Curtis, Cole, and Kristen.
