Santa Fe Cured Pork Roast

12 Servings
100% would make this recipe for Santa Fe Cured Pork Roast again.

Moist and tender beyond belief, this grilled pork roast is infused with extra flavor from its 2-day bath in an herbed cure.

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Santa Fe Cured Pork Roast Ingredients

3 pound boneless pork loin roast	2 tablespoons crushed thyme
8 cups water	1 tablespoon ground cumin
1 cup sugar	2 teaspoons coarsely ground black pepper
6 tablespoons chili powder	2 teaspoons crushed oregano
2 tablespoons salt

Instructions for Santa Fe Cured Pork Roast

In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature. Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days.
Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot. Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160 degrees F. Remove from grill and slice to serve.

Main Ingredient: PorkCuisine: American