Santa Fe Cured Pork Roast

Ready in 2 days

Great recipe.

Tip: Another recipe with the exact-same name "Santa Fe Cured Pork Roast" ranks higher.

4 avg, 1 review(s) 100% would make again


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8 cups Water
1 cup Sugar
6 tablespoons Chili powder
2 tablespoons Salt
2 tablespoons Thyme; crushed
1 tablespoon Ground cumin
2 teaspoons Black pepper; ground
2 teaspoons Oregano; crushed

Original recipe makes 12



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.

Wine suggestion: Serve with chilled beer or pour a simple young like Beaujolais.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 219 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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