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Carolina Barbecued Pork
Diabetic Living Magazine
“A sweet & spicy dry rub adds amazing flavor to pork roast in this barbecued pork recipe. Don't skimp on the basting sauce during the last hour of grilling—it's loaded with tart vinegar, fresh herbs, and zesty crushed red pepper and adds a delightful zing to each bite of the pork.”
Herb-Vinegar Basting Sauce
2 cups cider vinegar
2 tablespoons tomato paste
1 tablespoon packed brown sugar
3 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon crushed red pepper
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme
Sweet & Spicy Rub
2 tablespoons packed brown sugar
2 teaspoons chili powder
1½ teaspoons kosher salt
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons ground cumin
¾ teaspoon cayenne pepper
¾ teaspoon ground pepper
5 to 6 mesquite wood chunks, soaked and drained (see Tip)
1 (6 to 8 pound) boneless pork shoulder roast, rolled and tied
1For basting sauce, combine cider vinegar, tomato paste, brown sugar, garlic, poultry seasoning, crushed red pepper, rosemary, and thyme in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; let cool. Strain liquid; discard solids. Set aside.
2For dry rub, stir together brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper, and ground pepper in a small bowl.
3For pork, sprinkle roast evenly on all sides with the spice mixture; rub in with your fingers. Center the pork roast on a spit rod for rotisserie (see Tip); secure with holding forks. Test balance, making adjustments as necessary. Arrange medium coals around a drip pan. Add the wood chunks to coals. Attach the spit, then turn on the motor and cover the grill. Let the roast rotate over drip pan for 3 to 3¼ hours or until a thermometer inserted in the center of the roast registers 170°F, brushing occasionally with the basting sauce during the last hour of grilling. Add additional coals and wood chunks as needed to maintain temperature and smoke during grilling.
4Remove the roast from the spit; wrap the roast in foil. Let rest for 15 minutes. Remove string; remove and discard fat. Slice the pork.
Tips: At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
If you don't have a rotisserie, for a charcoal grill, arrange medium coals around a drip pan. Add soaked and drained wood chunks to coals. Test for medium-low heat above the pan. Place roast on grill rack over drip pan. Cover; grill for 3 to 3¼ hours or until a thermometer inserted in the center of the roast registers 170°F, brushing occasionally with basting sauce during the last hour of grilling. Add additional coals and wood chunks as needed to maintain temperature and smoke during grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above, except place the roast on a rack in a roasting pan.)