Marinated Pork Roast
|Salad oil||1 1⁄2 Cup (24 tbs)|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Tablespoon|
|Salt||2 1⁄4 Teaspoon|
|Coarse freshly ground black pepper||1 Tablespoon|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||1 1⁄2 Teaspoon|
|Crushed garlic cloves||2 Clove (10 gm) (optional)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Pork loin roast||5 Pound|
Combine all ingredients except pork roast and mix well.
Have meatman split backbone between each rib of the pork roast.
Marinate the roast overnight (or a day or two) in refrigerator, turning meat occasionally.
Balance meat on spit.
Arrange slow coals at rear of firebox, knock off ash.
Put a foil drip pan in front of coals and under roast.
Top some damp hickory on coals.
Attach spit, turn on motor, lower smoker hood.
Roast until meat thermometer reads 170Â° pork must be cooked well done, no pink.
While cooking, brush now and then with the flavorful marinade.
Add more damp hickory to coals as needed.
When chips catch fire and start to blaze, pick up with tongs and put out flame in water; then put chips back on coals.
The way to get hickory flavor is from the smoke.
Allow about 2 1/2 hours cooking time, but remember your only accurate guide for doneness is your meat thermometer.
Marinade can be drained from meat for a second use.
Store in a tightly covered container in freezer indefinitely, or in refrigerator for 1 week.