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    Peachy Smoked Pork Roast


    Source of Recipe


    Dad


    List of Ingredients


    • 2-3 lb. boneless pork loin
    • 1 Tbsp. salt
    • 1/2 tsp. ground pepper
    • 1 tsp. ground ginger
    • 2 Tbsp. vegetable oil
    • 2 Tbsp. cider vinegar
    • 1/2 cup brown sugar
    • 2 Tbsp. chili sauce
    • 1 (29 oz.) peach slices in heavy syrup, undrained


    Instructions


    1. In blender combine all ingredients, but pork; blend until smooth.
    2. Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
    3. The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temp.
    4. Add hickory chips, dampened with water to heat source.
    5. Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
    6. Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.
 

 

 

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