Smoked Pork Roast with Apple Onion Compote in the Infusion Cooker
recipe

Smoked Pork Roast with Apple Onion Compote in the Infusion Cooker

5.0

Nothing says fall more than the flavor combination of apple and pork and with the added taste of smoke, this recipe for pork roast has everything there is to love about the changing of the seasons. Making an easy fall-inspired dinner once the days start to get shorter is simple with the Char-Broil® Grill Infusion Cooker.

The Grill Infusion Cooker i...

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Ingredients

Serves 6
For the pork
1
3-4 pound boneless pork roast
1
tablespoon mayonnaise
 
your favorite BBQ dry rub
 
parsley, chopped
For the apple onion compote
2
large onions
2
tablespoons butter
1/4
cup dry white wine, or vermouth
1/2
teaspoon kosher salt
1
teaspoon dried thyme
1
dash freshly ground pepper
1/2
cup apple juice, or cider
1/2
cup chicken stock, low-sodium
3
large sweet-tart apples, cored and cut into 1/2 inch cubes

Directions

1

Let the pork come to room temperature 30 minutes before smoking. Slather roast with mayonnaise and work a heavy coating of dry rub onto all sides.

2

In the bottom pan of infusion cooker, spread a single layer of wood chips. Place rack of infusion cooker on top of chips. Use a smoking wood with a sweet variety, such as apple wood chips.

Hot Tip: Place foil in bottom of infusion cooker to make for an easy cleanup.
3

Set roast, fat side up, in infusion cooker. Cover with lid.

4

Preheat grill on high heat for 15 minutes. Place infusion cooker with pork on grill. Cook on high heat for 20 minutes.

5

Turn the burner under infusion cooker off and turn the other burners to low. Cook pork for another 45-60 minutes or until the internal temperature reaches 200 degrees Fahrenheit.

Hot Tip: Smoke times will vary based on the size of your cut of pork.
6

Remove from heat. Let roast rest for 45 minutes.

7

While the pork rests, cut onions into 1/4 inch thick slices.

8

In a non-stick saucepan, melt butter. Add onions. Reduce heat to medium-low and cook onions, stirring occasionally, for 3-5 minutes or until they soften and turn a deep brown color.

9

Add wine to deglaze pan and raise heat to high. Stir to release any browned bits from bottom of pan.

10

Add salt, thyme, ground pepper, apple juice, and chicken broth. Bring liquid to boil until it thickens and becomes syrupy. Reduce heat to low.

11

Add chopped apples. Cook until softened, about 3-5 minutes.

12

With pork fully rested, remove from pan. Slice fat cap off and slice into medium-thick slices. Place 2-3 slices of pork on plate. Top with a hearty spoon of apple-onion compote and drizzle with sauce. Sprinkle with chopped parsley for a fresh garnish of beautiful green color.

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