Pork Loin Mexicana

I found this recipe in on of my husband's BBQ Cookbooks "Smoke & Spice" for him to cook on his Weber Smokey Mountain Smoker. We went to our local butcher on Saturday and picked up the Pork Loin and the Chorizo Sausage.

This recipe when we got into is a bit time consuming, but I assured you that the final product is worth the work.

MY ADVICE IS TO READ ALL THE DIRECTIONS BEFORE STARTING!!!

Sweet Sensation Rub
1 Tablespoon ground allspice
1 Tablespoon packed brown sugar
1 Tablespoon onion powder
1 1/2 Teaspoons coarse salt, either kosher or sea salt
1/3 Teaspoon ground nutmeg
1/3 Teaspoon ground cinnamon
1/3 Teaspoon dried thyme


3 1/2 lb to 4 lb boneless center-cut pork loin, with a pock sliced lengthwise through the center

Fruit Salsa

1 cup freshly squeezed orange juice
2 small ripe tomatoes, preferably Roma or Italian plum
1 small ripe banana, chopped
1/2 medium onion, minced
1 fresh jalapeno, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground red chili, preferably ancho or New Mexican, or chili powder
2 garlic cloves, minced
Dash of cider vinegar

Filling
6 to 8 ounces uncooked Cha-Cha Chorizo or other chorizo or spicy sausage
1 egg
1/2 medium onion, minced
3 scallions, sliced

Mexican Mop

Juice of 2 oranges
1/2 cup cider vinegar
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced

1. The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork with the rub inside and out. Wrap the meat in a small plastic bag and refrigerate overnight.

2. Before you begin the barbecue, prepare the salsa by combining all the ingredients in a small bowl. Refrigerate until needed.

3. Prepare the smoker for barbecuing bringing the temperature to 200F to 220F.

4. Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes.

5. In a small bowl, mix together the filing ingredients. Stuff the loin with the chorizo mixture and tie it with kitchen twine in several places.

6. Mix together the mop ingredients with 1/2 cup water in a Small saucepan and keep the liquid warm over low heat.

7. Warm a heavy skillet over high heat. Add the loin and sear it quickly on all sides. Transfer to pork to the smoker. Cook for 2 1/2 to 2 3/4 hours, basting the loin at 30 to 40 minute intervals in a wood burning pit, or as appropriate for your style of smoker.

8. After the initial cooking period remove the pork from the smoker and wrap it in aluminum foil, pouring about 2 tablespoons of the mop and 1/4 cup of the salsa over the meat. Discard any remaining mop. Seal the edges of the foil well. Return the pork to the smoker for another 1 to 1 1/4 hours, cooking to an internal temperature of 160F

9. Allow the pork to sit at room temperature for about 10 minutes before slicing.

Serve with the salsa ( I am not a banana girl so I skilled the salsa)