
Ingredients:
6 lb boneless pork roast (if it is held together by string, leave it on)
9 pineapple slices
for the dry rub:
1/4 cup sea salt
1/4 cup Hawaiian guava wood smoked sea salt*
1 tablespoon seven spice powder (shichimi togarashi)
1 tablespoon demerara sugar
mesquite grilling wood chips
Directions:
In a small bowl, whisk together the dry rub ingredients. Rub into the pork. Attach the pineapple slices to all sides with toothpicks. Arrange the coals around a rectangular foil pan filled with water. Place the pork over the pan on the grill. Place a foil packet of wood chips on the coals.

Vent/leave the lid askew until it really starts smoking. Then cover. Cook, adding loose coals and wood chips every 30 minutes, until fully cooked. If it looks like it is cooking unevenly, turn it when you add the chips and charcoal.

To keep the smoke/low heat going, occasionally vent until it gets smoky then fully cover again. Refill the pan with water as needed. After the pork has nearly reached a safe internal temperature, remove the cover and briefly cook on each side on direct heat (ie. not over the pan of water but to the side). Allow to sit on a platter under a foil tent for 5 minutes before slicing. Take care to remove all of the toothpicks prior to serving.
*easily found online or just use all plain sea salt
6 lb boneless pork roast (if it is held together by string, leave it on)
9 pineapple slices
for the dry rub:
1/4 cup sea salt
1/4 cup Hawaiian guava wood smoked sea salt*
1 tablespoon seven spice powder (shichimi togarashi)
1 tablespoon demerara sugar
mesquite grilling wood chips
Directions:
In a small bowl, whisk together the dry rub ingredients. Rub into the pork. Attach the pineapple slices to all sides with toothpicks. Arrange the coals around a rectangular foil pan filled with water. Place the pork over the pan on the grill. Place a foil packet of wood chips on the coals.

Vent/leave the lid askew until it really starts smoking. Then cover. Cook, adding loose coals and wood chips every 30 minutes, until fully cooked. If it looks like it is cooking unevenly, turn it when you add the chips and charcoal.

To keep the smoke/low heat going, occasionally vent until it gets smoky then fully cover again. Refill the pan with water as needed. After the pork has nearly reached a safe internal temperature, remove the cover and briefly cook on each side on direct heat (ie. not over the pan of water but to the side). Allow to sit on a platter under a foil tent for 5 minutes before slicing. Take care to remove all of the toothpicks prior to serving.
*easily found online or just use all plain sea salt
That looks so good. That is all. :)
ReplyDeleteThis looks really good. I wish I was having this for dinner tonight!
ReplyDelete