Ingredients
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4-pound rolled, boned pork loin roast
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1/2 teaspoon garlic salt
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1/2 teaspoon black pepper, freshly ground
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2 cans beer
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2-2/3 cups burgundy wine
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mesquite or hickory chips
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Mahogany Sauce (recipe below)
Instructions
- Sprinkle the roast with garlic salt and pepper, and rub it in.
- Soak the mesquite chips in water for 30 minutes.
- Prepare charcoal fire in smoker, and let burn 20 minutes.
- Place the mesquite chips on the coals.
- Put water in pan in smoker, and add the beer and wine to the pan.
- Place the roast on a food rack and cover with smoker lid.
- Cook 2 to 3 hours or until meat thermometer registers 155°F to 160°F when inserted in center.
- Serve with Mahogany Sauce.
