We do BBQ

So this past weekend was a long weekend in Canada. We had plans for Saturday and plans for Monday, but nothing going on Sunday. The weather forecast was promising, so we thought we'd spend the day on the deck, reading, listening to music and maybe have a beverage. On Saturday Scott found the 10 lb pork roast in the freezer that we had bought from Sobeys on sale, and suggested we try to cook it on the bbq. And so begins our 10 hour journey to dinner on Sunday night.

Our spice rub - I won't make this again. Too spicy.

The rubbed pork.

Mesquite chips a-soaking.

The roast, ready to go on the bbq.

The pig, an hour into cooking.

At three hours cooking.

Done and resting.

The finished product.

The sauce.

All told, this was totally worth the 10 plus hours. The only thing I will change next time will be the rub - I want it less peppery. If you have a whole day to spare and a full tank of propane, try out some bbq. Tasty!

Mesquite Smoked Pork Roast
adapted from The New Best Recipe
8-10 lb roast
4 cups mesquite wood chips
dry rub
bbq sauce
disposable foil tray
saran wrap
foil


dry rub
Combine all ingredients in a bowl:
1/4 cup paprika
2 tb chile powder
2 tb cumin
2 tb brown sugar
2 tb salt
1 tb oregano
1 tb white sugar
1 tb pepper
1 tsp cayenne pepper

This whole process takes 9-10 hours at least, so be ready early with your roast.
Remove any skin from the roast, but leave on most of the fat. Rub the roast with the rub, covering the whole roast. Wrap in plastic wrap and refrigerate for at least 2 hours and up to 2 days.
One hour before you start the bbq, remove the roast from the fridge. Unwrap it from the plastic and let it sit on the counter. Place the wood chips in a large bowl and fill with water. Let sit one hour.
Make a large foil pouch for the wood chips, and poke 5 or 6 holes in the top. Lay over the front burner on the bbq, and light all burners on high with lid down for 20 minutes.
Turn the front burner down to medium, and turn off the other burners. Place the roast on the tray, and put the tray on the bbq, over the burners that have been turned off. Do this quickly to try not to lose too much smoke.
Cook with lid down for 3 hours, maintaining a temperature of about 275'.
Cover roast with a piece of foil, and turn heat up, on front burner only, to 350'. Cook another 2 hours.
Turn off bbq and let sit 30 minutes.
Remove tray from bbq and wrap tray and roast in foil. Return to bbq, cover down and let sit for 1 hour.
Remove roast from tray and let cool enough to be able to shred meat. Discard fat and any bone.

Serve as is, or on buns with sauce. Makes a lot!

bbq sauce
1 tb oil
1 red onion, chopped
8 oz can tomato sauce
28 oz can diced tomatos
3/4 cup white vinegar
1/4 cup brown sugar
2 tb molasses
1 tb paprika
1 tb chile powder
1 tsp liquid smoke
1 tsp salt
1/2 tsp pepper
1/4 cup orange juice

Cook onions in oil until just starting to color. Add remaining ingredients, and simmer uncovered over low heat for 2 hours. Puree until smooth.