Pork Roast??

Babyray

wife wants me to do a pork roast.. What cut of meat? She doesn't want a pork shoulder or Boston Butt. Also setup, time and temp.[p]Appreciate.[p]Ray

Rick's Tropical Delight

<p />Babyray,
for me... it's a pork loin with apple chips indirect at about 300 dome for a couple of hours till its 143-145 degrees internal.[p]the pork loin is the prime rib of the pig

Unknown

Babyray,[p]Here is one we like.[p]Pork, Loin, Stuffed, Richard


[p]INGREDIENTS:
1 3-5 Lbs Pork Loin, Butterflied
1/4 Lb Capicola, Thinly sliced
1/3 Cup Cottage Cheese or Ricotta
1 Pkg Spinach, Fresh
1/3 Cup Mozzarella, Shredded
1/4 Cup Pignole nuts, pine nuts
3-4 Slices Bacon, Uncooked, cut in half
1/3 Cup Mango Chutney
EVOO
Rub
1 Tbs Garlic Powder
1 Tbs Black Pepper, Fresh ground
1 Tbs Favorite Pork Rub
Butcher Twine
Time & Temp Line:
3:45 PM 250°F DOME 68°F
4:20 PM 275°F DOME 88°F
4:45 PM 300°F DOME 103°F
5:30 PM 300°F DOME 140°F




Preparation:
1 Take the pork tenderloin and butterfly it. Take the spinach and sauté with EVOO until limp.
2 Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olve oil and a rub of your choice.,
3 Layer: capicola, spinach, cottage cheese or ricotta, pignole nuts, shredded mozzarella & mango chutney.
4 Roll up and tie the twine, Place in a "V" rack with the open section up. Cover with bacon slices.
Cooking
1 Used large BGE set up indirect. 2-3 pieces apple or guava wood for smoke. Had earlier in the day cooked BB ribs @250°F so started the loin at 250°F and slowly brought it up to 300°F. Total cooking time 1 hour and 45 minutes. Let rest for 30 minutes Don't forget to remove the twing. Removed from BGE when internal temperature reached 140°F. Had a few chicken pieces so they went along for the ride. Pulled them 1 hour 15 minutes.


Servings: 6
Preparation time: 15 minutes
Cooking time: 1 hour and 45 minutes
Ready in: 2 hours and 15 minutes

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 07/01/07[p]If I were going to be doing one from the start would get the BGE to 300-325F and the cooking time should be closer to 1- 1 1/2 hours for a loin this size.[p]07/15/07--Someone on the forum mentioned that Mr Toad started the stuffed loin many years ago. Thank you SIR!. He cut a loin cut into thirds and I think I will try the sliced into thirds and pounded a bit next time.


[p]

thirdeye

Rick's Tropical Delight,[p]And if you can get a bone-in loin, ooh-la-la.[p]~thirdeye~

Rick's Tropical Delight

<p />thirdeye,
like this?

Car Wash Mike

<p />Rick's Tropical Delight,
Hey mon. Did I say that right? Good MOJO going on here.[p]Mike

Rick's Tropical Delight

<p />Car Wash Mike,
nice one!

thirdeye

Rick's Tropical Delight,[p]That's what I talkin' about.[p]~thirdeye~

Rick's Tropical Delight

<p />thirdeye,
bite size pieces?