Santa Fe Cured Pork Roast

Pork
Santa Fe Cured Pork Roast
1
9
330
80

Ingredients

4 pounds pork loin roast (boneless)
8 cups water
1 cup sugar
6 tablespoons chili powder
2 tablespoons salt
2 tablespoons thyme (crushed)
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons oregano (crushed)

Directions

1In 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.
2Remove 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.
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NutritionView more

330Calories
Sodium54%DV1300mg
Fat20%DV13g
Protein63%DV32g
Carbs6%DV19g
Fiber8%DV2g

PER SERVING *

Calories330Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat3g15%
Trans Fat
Cholesterol95mg32%
Sodium1300mg54%
Potassium630mg18%
Protein32g63%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber2g8%
Sugars17g34%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.