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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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