Spiced Rum Roast Pork

Gator Bait

 
I found a nice looking 6.4 pound boneless pork loin roast at Sam's marked down to $2.06/#. At home I found I had an old bottle of Sailor Jerry Spiced Navy Rum, 92 proof. God only knows where I acquired it from, I'm afraid to think to hard about it, the memories that get stirred up may not be worth it. LOL. Any ways I took 12 Tablespoons of the rum and nuked it long enough to heat it up and torched it to burn off the alcohol, at 92 proof that was almost 1/2 the volume of the rum. I wasn't sure if I would be putting an explosive roast in my egg if I didn't burn it off and figured the less volume would concentrate the flavor if I did. To the rum I added 4 T of dark brown sugar, 1 t Sea Salt, 1/2 t ground ginger and 1/8 t ground cloves and heated all that to dissolve the salt and sugar. I then injected the roast with the rum mixture.
Next I studded the roast with almost 2 bulbs of garlic. This was a very generous amount of garlic. Finally I rubbed the roast generously with sea salt, pepper and granulated garlic.
The egg was set up indirect w/drip pan and pecan chunks for smoke @ 325º dome. When it had stabilized I added the roast.



After about 1 3/4 hours the roast had reached an internal temperature of 138º and I pulled it. I tented it with foil and let it rest for about 30 minutes before slicing some.


The roast is tender, juicy and has great flavor. It has a subtle flavor from the spiced spiced rum injection that is very nice. I'm surprised the garlic is not stronger, it is not over powering.

Gator


 

cookn biker

Wow, that sounds like some great flavas going on!! I love pecan. Looks great Blair!!!

Hoss

Outta da park! As usual.Great post!

Gator Bait

 
Thanks Molly, this was a fun cook, I got to be creative with what I had on hand and it worked very well. :laugh:

Blair

 

Gator Bait

 
Thanks Hoss, I may have to find another bottle of that spiced rum. LOL, that worked out well.

Gator

 

NoVA Bill

Hey Gator,

Nice pix and narative. Interesting that the garlic didn't meet expectations.

I got "Frankenstein's" meet injector as a Xmas present and have yet to use it. Don't know quite how and when to use it - any advice for a first effort injection, i.e., cut of meat and type of mixture?

Thanks,

Beli

Looking great my friend....92 proof rum?? :laugh: would have come great "flambé" as well:P

Gator Bait

 
Good morning Bill

Thanks, actually the garlic came out pretty good. I was afraid that I had used way to much garlic. I probably used as much garlic on this pork roast as I did on the Roast Beast I did the other day. For some reason the pork did not absorb the flavor as well as the beef did. Weird.

I've just started playing with the injector. I found them marked down for a clearance sale at Publix several months ago. I think the roast are a classic use for them as well as turkey. Just about anything big enough to get the needle into. I wonder if you could inject dressing into Romain lettuce before grilling it? :blink: :laugh:

Marinades and brines are common injections I think. I have created my own for these two roast. The Lea & Perrin's Worcestershire Sauce/Gravy Master I used on the beef was just logical. The spiced rum was more on the creative side. I am finding that you do not have to worry about an injection being to strong. The flavors imparted in these roast are subtle. The Worcestershire Sauce in the beef and the spices in the pork are hinted at enough so you taste them but do not come anywhere near dominating. It is hard to tell if the injections have made the meat more moist with out doing two of them side by side. Both these roast were very moist and tender. They were both quality meat cooked on the BGE and not over cooked. That in itself spells moist and tender.

Have a great day,

Gator

Car Wash Mike

Very nice. That one pic is very colorful.

Mike

Gator Bait

 
Thanks Beli, I wasn't sure if I wanted to put saturate a piece of meat with a flammable liquid, enclose it in a confined space and then introduce fire to the equation. LOL, I don't seriously think it could have done anything but with my luck I wasn't taking any chances. Burning off the alcohol also concentrated the flavor of the spiced rum.

Gator

 

Gator Bait

 
Thanks Mike. My Nikon D90 does a good job. Taking the pictures is all part of the fun.

Gator

Lawn Ranger

Beautiful shots!

thechief96

That looks great. Another item for me to cook.

Gator Bait

 
Thanks Lawn Ranger.

Gator

 

Gator Bait

 
Thanks, the egg is perfect for roasts.

Gator

 

NoVA Bill

Wow the roast beast looked awesome!

Thanks!

Gator Bait

 
Thank you, Bill. I'm already thinking about my next roast beast. That may be an inexpensive way to try aging some beef. YUM!

Gator