This was really tasty. I found it in the “Dinosaur Barbecue Cookbook” and we both really loved it. The pork came out moist and tender and the crust was so flavorful. A meat thermometer is a must for cooking this dish. Enjoy!
2 bulbs roasted garlic
1 tbs kosher salt
2 tsp ground ancho chile powder
2 tsp dried chipotle chile flakes
1 tsp ground cumin
2 tsp brown sugar
1 tbs olive oil
1 boneless pork loin roast, about 3 pounds
4 large garlic cloves, peeled and quartered
Salt and black pepper
Squeeze the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil. Combine to make a wet rub.
Stab holes in the pork roast with a paring knife and insert a quarter of garlic into each. Massage the web rub all over the meat. Cover and refrigerate overnight.
Preheat your oven to 375 F. Preheat a large cast iron skillet to medium-high heat. Let the meat come up to room temperature, then season all over with salt and pepper. Sear the meat on all sides in the skillet, getting a good crust on each side. Turn off the heat and set the skillet in the oven. Insert the meat thermometer into the thickest part of the pork. Let it cook until it reaches an internal temperature of 155 F. This takes around 45 to 60 minutes. Let it rest for 10 to 15 minutes when you pull it from the oven. Carve into slices and serve immediately. Alternately, you can make sandwiches with it. 🙂