3 small pork roasts (2-3 lbs. each). A brine of orange juice, key lime juice, coriander, cumin, Ancho Chili powder, chipotle powder, smoked paprika, curry powder, black pepper, oregano, basil, chopped garlic, chopped onion and chopped jalapeno peppers. Cut 1" slits in roast and stuffed with garlic, onion, jalapeno paste. Brine meat for 24 hours in the refrigerator.
Preheated smoker to 225 degrees. Dumped out brine and strained out onion, garlic and jalapenos and put them on top. Left a pan below to catch the reserve for when I foil. I pulling this pork for tacos so I do not want the bark to form on the outside.
I decided to use a mixture of apple and hickory smoke in my MES. I inserted my Maveric and the smoker probe after this picture. I took the roasts to an internal temperature of 170.
The roasts took about 7 hours of smoke and they have good color at this point. I added 1 C. of chicken stock, 1/4 C. of lime juice and orange juice with two Mango's that I had diced into the foil pan. I wrapped the roasts with foil and inserted the probes and will take them to 190 IT and let them rest for an hour.
I bumped the temp up to 270 as it was getting close to my bed time. After two hours the pork roasts reached 195 and I pulled the roasts out of the smoker and let them rest in the pan with the foil on for one hour. After an hour the bones pulled out clean and I pulled the pork and let it rest in it's juices until it was cool. This was packed in a ziploc bag and froze for pork tacos and pulled pork nachos in our upcoming camping trip. I loved the smokey flavor with the hint of lime and spicy kick at the end. Very happy with my finished product!
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