-
Trim pork loin roast. Make sure the chine bone has been removed. Remove membrane from rib section. Score a parallel line 1 1/2 - 2 inches from the rib tips. Cut out the meat between the ribs and scrape the bones.
-
Light Pit Barrel® according to instructions.
-
Inject the pork loin roast. Combine all injection ingredients in a small pot over medium heat until the salt is dissolved. Wipe excess injection from the roast using a paper towel, patting it dry.
-
Season the pork loin roast using Bexten's Best Peppered Honey Pineapple Rub. Lightly coat the roast with 1-2 tablespoons of peanut oil. Slice the roast from between the bottom of the bones about halfway through to the bottom of the roast.
-
Tie the roast into a crown. Wrap the roast around so that the two ends meet in a circle with the rib tips facing outward. If it doesn't bend enough, make your slices a little deeper.
-
Smoke roast on the Pit Barrel® to internal temp of 140 deg. Use one fist size chunk of your favorite fruit wood. Baste or spritz with basting solution every 30 min. You can also apply more rub during this time.
-
Meanwhile, make the chorizo wild rice dressing. In a large skillet over medium-high heat, brown the chorizo and remove to a plate. Add one tablespoon oil and then saute' the carrots and mushrooms for 3 minutes. Add the celery, onion, and sauté until the onion is tender.
-
Return the chorizo to skillet and toss to mix. Fold in the wild rice medley. Remove from heat and taste for seasoning.
-
Serve pork crown roast with rice in center of roast and surrounding.
