| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Cooking lig, Frozen dish, Healthwise, Make-ahead, Not sent |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Pork loin roast, lean |
| 1 |
c |
Cider vinegar |
| 1 |
tb |
Hot sauce |
| 1 |
ts |
Low-sodium Worcestershire sauce |
| 1 |
ts |
Cracked black pepper |
| 3/4 |
ts |
Ground red pepper |
| 1/2 |
ts |
Salt |
| 4 |
|
Pieces (3") hickory chips |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Trim fat from roast; set aside. Combine next 6 ingredients in a large
shallow dish; stir. Add roast; turn to coat. Cover and marinate in
refrigerator for 8 hours, turning occasionally. Remove roast from marinade;
set aside, reserving marinade. Prepare charcoal fire in meat smoker, let
burn 10 to 15 minutes. Soak hickory chips for 15 minutes. Place on top of
coals. Place water in pan in smoker; fill with hot water. Coat grill rack
with cooking spray; place rack in smoker. Place roast on rack; insert meat
thermometer into meaty portion, making sure it does not touch bone. Cover
with smoker lid, and cook 5 hours or until meat thermometer registers 160
F. Refill water pan, and add additional charcoal, as needed. remove roast
from smoker; let stand for 10 minutes. Discard bone; separate roast into
bite-size pieces, using 2 forks. Place in a bowl. Place reserved marinade
in a saucepan over Medium heat; cook 1 minute. Pour over pork; toss well.
Yields 6 servings Per 3 ounce serving: 201 calories, 11.1 grams fat, 72 mg.
cholesterol, 21.5 grams protein, 2.9 grams carbohydrate, 272 mg. sodium MC
formatting by bobbi744@sojourn.com
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n112 by
Roberta Banghart <bobbi744@sojourn.com> on Apr 28, 1997
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