Ca-Rib-bean Roast

Name: Ca-Rib-bean Roast
Cuisine: American
Ingredients: 1 tablespoon packed brown sugar; 2 teaspoons ground allspice; 2 teaspoons onion powder; ½ teaspoon dried thyme; ½ teaspoon ground nutmeg; 2½-pound to 2¾-pound pork rib roast; 1 cup chicken or beef stock; 1 cup water; ½ cup cider vinegar; 2 tablespoons vegetable oil; 1 mango, peeled, pitted, and chopped; ½ medium onion, chopped; 2 tablespoons mango chutney; ½ cup chicken stock; 2 to 3 tablespoons dark rum; 2 tablespoons cream of coconut; Splash or two of Pickapeppa sauce (optional); Kosher salt or coarse sea salt to taste; Kosher salt or coarse sea salt to taste; 1½ teaspoons unsalted butter

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Caribbean flavors, including a little rum, provide a lively accent for a pork roast.

Ingredients

Ca-Rib-Bean Rub

1 tablespoon packed brown sugar
2 teaspoons ground allspice
2

Americas
United States
Main course
Gluten-free

Method

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with the rum and then with about half of the rub. Transfer the pork to a plastic bag and refrigerate it overnight.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Remove the pork from the refrigerator. Pat down light