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Bayou Barbecued Pork
1 Pork loin roast (6 Lbs)
2 Apples, cored and chopped (do not peel)
1 c Chopped onion
3 tb Butter or margarine
1 cn Green chilies, drained, seeded, and diced
1/2 c Fine dry bread crumbs
2 ts Garlic powder
2 ts Dried whole thyme, crumbled
1 ds Cayenne pepper
Trim excess fat from meat. Make slits between chops about 2 inches
deep to form pockets. Saute apple and onion in butter in skillet
over medium heat until soft. Stir in green chilies and cook for 2
minutes. Stir in bread crumbs and remove from heat. Combine garlic
powder, thyme, and cayenne pepper in small bowl. Sprinkle mixture on
all sides of meat and inside pockets, pressing in by hand. Spoon
about 1/2 cup of stuffing into each pocket. Prepare grill for
cooking with a drip pan in the center and the coals around the
outside. Place the meat on the grill over the drip pan. Cook for 3
hours, adding charcoal as necessary, until meat thermometer in thick
meaty portion registers 170F.
Makes 6 servings.
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