Smoked Pork Roast With Apple Onion Compote
For the Pork
- 1 (3-4 pound) boneless pork roast
- 1 tablespoon mayonnaise
- your favorite BBQ dry rub
- 1 cup apple wood chips
- chopped parsley
For the Apple Onion Compote
- 2 tablespoons butter
- 2 large onions
- 1/4 cup dry white wine or vermouth
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 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
Take pork out of the refrigerator 30 minutes before smoking to allow it to come to room temperature.
Preheat grill to 500°F.
Apply mayonnaise to the outside of the roast and work a heavy coating of dry rub onto all sides.
Spread a single layer of wood chips across the bottom pan of the infusion cooker. Place infusion cooker rack on top of the chips.
Set roast, fat side up, on top of the rack. Cover with lid.
Hot TipPlace foil in the bottom of infusion cooker for easy cleanup.
Place the cooker on hot grill grates and cook for 20 minutes.
Turn the burner under the infusion cooker off. Turn the other burner(s) down to decrease grill temp to 225-250°F.
Cook pork until the internal temperature reaches 200°F, about 45 to 60 minutes.
Hot TipSmoke times will vary based on the size of your cut of pork.
Remove roast from grill and let it rest for 45 minutes.
While the pork rests, cut onions into 1/4-inch-thick slices.
Melt butter in a large saucepan over high heat. Add onions. Reduce heat to medium-low. Cook onions, stirring occasionally, until they soften and turn a deep brown color, about 3 to 5 minutes.
Add wine to deglaze the pan. Raise heat to high. Stir to release any bits of browned onion from the bottom of the pan.
Add thyme, salt, pepper, apple juice and chicken stock. Bring liquid to a boil until it thickens and becomes syrupy. Then, reduce heat to low.
Add chopped apples. Cook until softened, about 3 to 5 minutes.
Once the pork roast is fully rested, remove it from the infusion cooker.
Cut the fat cap off and slice the roast into 1-inch-thick slices.
Place 2 to 3 slices of pork on each plate. Top with a hearty spoonful of apple-onion compote. Drizzle with sauce and sprinkle with chopped parsley.
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