3 pounds boneless pork loin roast (3 to 4 pounds)
8 cups water
1 cup sugar
6 tablespoon chili powder
2 tablespoon salt
2 tablespoon crushed thyme
1 tablespoon ground cumin
2 teaspoons coarsely ground black pepper
2 teaspoons crushed oregano
Instructions:
In a large saucepan, heat all ingredients EXCEPT pork loin to boiling,
stirring to dissolve ground spices and mix cure ingredients thoroughly.
Remove from heat and cool to room temperature. Place pork loin in
a glass container large enough to immerse roast in cure solution,
cover and refrigerate 2-4 days, or place roast in 2-gallon self-sealing
plastic bag and pour cure solution over; seal bag and place in large
bowl, refrigerate 2-4 days. Remove pork roast from cure, discarding
cure solution. Pat pork gently dry with paper towels. Prepare covered
grill with banked coals heated to medium-hot. Place roast over drip
pan and cook over indirect heat for 45 minutes to an hour, until thermometer
inserted reads 155-160F. Remove from grill and slice to serve.
