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Mojo Rubbed Smoked Bone in Pork Loin

Mojo Rubbed Smoked Bone In Pork Loin, Potato Rosti, Smoked Carrots, Cumin Yogurt, Poblano Chimichurri

Cookware Required

Knife, Smoker, Blender, Pan, Grater

Prep time

30 min

Cook time

3 hours

Plainsbreaker as its name suggests is crafted to pair with the animals and plants that graze on our great plains. The earthy and tropical aromas and the slight bit of bitterness on the palate finish along with the grassy and wheat notes lend this beer to pair well with a range of food. There is not quite enough malt or acid in this beer to line up nicely with beef, but fire up your smoker for pork, chicken, and poultry and pair it with root vegetables and earthy vegetables (mushrooms in particular.)This adventure doesn’t require a smoker, alternative cooking methods may apply within such as roasting. Balance your dishes with herbaceous flavors and accompaniments.

Mojo Rub

  • 1. In a small pan over medium heat – toast the cumin, and mustard seeds
  • 2. Combine all ingredients into a blender (herbs stems and all)
  • 3. Add a good pinch of salt and a few turns of fresh ground pepper
  • 4. Blend, starting slowly and adding enough olive oil to get it moving and make a smooth paste.
  • 5. Continue blending and increasing speed until you have a nice smooth paste.
  • 6. Pour over the pork and marinate overnight in the fridge.

Pork Roast

  • 1. If using a Smoker set it to 250 F
  • 2. Smoke the roast for about 3 hours or an internal temperature of 125 F
  • 3. Rest for 15 minutes (good time to cook your potatoes and carrots!)

Poblano Chimichurri

  • 1. Season the poblanos with Salt + Pepper and toss with a drizzle of olive oil
  • 2. Roast the peppers in a 400 F oven until a good roast color and blistered.
  • 3. Cover in a container with film wrap until they cool enough to handle
  • 4. Peel and seed the peppers
  • 5. Chop half of the herbs fine – reserve the rest (stems and all) for the blender. Combine all but the chopped herbs in a blender – adding olive oil in a slow stream to blend smooth
  • 6. Transfer to a bowl and mix in the chopped herbs
  • 7. Season with Salt & Pepper
  • 8. This recipe will keep for up to 7 days in a container in the fridge.

Potato Rosti

  • 1. Using a grater – grate the potatoes and onions into a bowl
  • 2. Squeeze out the excess liquid from the onion and potato mixture
  • 3. Season well with salt & pepper, add 2 tbsp of the poblano chimichurri – mix well
  • 4. Using a 10” cast iron pan, add enough olive oil to spread over the bottom of the pan.
  • 5. Heating over medium – high heat, Listening to your pan begin to sizzle and small popping noises tells you it is ready to cook with!
  • 6. Add the potato mixture evenly in the cast iron pan
  • 7. After about 5 minutes over medium–high heat, you will see the potato starting to get a golden color around the outsides of the pan.
  • 8. Using a plate, flip the rosti into the plate and then slide it back into the pan. Be careful to keep the oil away from you. Keep your hand on the “high” side of the pan.
  • 9. Finish in your smoker for the last 10 minutes of cook time. (could also use a 350 F oven for 8 minutes)
  • 10. Top with sour cream, a few turns of fresh ground pepper and a pinch of kosher salt.

Smoked Carrots with Cumin Yogurt & Poblano Chimichurri

  • 1. Toss the cut carrots with the chimichurri, salt, and pepper
  • 2. Smoke at 275 F for 15 minutes or until tender. You will get a bit of char on the carrots
  • 3. Mix the yogurt with the cumin, lime zest, lime juice and season with salt and pepper. Reserve

Plate the Dish!

  • 1. Top the potato rosti with the sour cream and season
  • 2. Place the cumin yogurt on the bottom of a dish and lay the carrots across it. Top with poblano chimichurri.
  • 3. Slice the pork roast and top with poblano chimichurri
  • 4. Serve family style!
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ingredients

  • Bone in Pork Loin - 1200g - serves 6 (could use a pork shoulder as well)

Mojo Rub

  • 1/2 bunch parsley
  • 1/2 bunch cilantoro
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp black mustard seeds
  • 1 tbsp Berbere
  • 2 x dried finger chilis
  • 3 cloves garlic
  • 1 lemon - zest + juice
  • olive oil
  • kosher salt & fresh ground pepper

Poblano Chimichurri

  • 2 Poblano Peppers
  • 3 cloves garlic
  • 1/2 bunch cilantro
  • 1/2 bunch flat leaf parsley
  • 1/4 bunch mint
  • 1 lemon – zest and juice
  • 2 dried finger chilies
  • Olive Oil
  • Kosher Salt & Fresh Ground Black

Potato Rosti

  • 5 medium sized yellow flesh potatoes – this recipe was Yukon gold – peeled
  • 1/2 yellow cooking onion – peeled
  • Kosher Salt & Fresh ground black pepper
  • Olive Oil
  • 2 tbsp sour cream

Smoked Carrots with Cumin Yogurt & Poblano Chimichurri

  • 8 medium sized carrots – peel – cut into 1⁄2 or 1⁄4 depending on the size to get even-sized carrots for even cooking.
  • 2 tbsp Roasted Poblano Chimichurri
  • Kosher Salt & Fresh Ground Pepper
  • 1 cup fufull-fatlain greek style yogurt
  • 1 tsp toasted & ground cumin
  • 1/2 lime – zest + juice

About the Chef

Mike Pigot is a Calgary-based, award-winning chef & entrepreneur who has worked with a variety of brands from your favourite local hang-out to those major national players and everything in between. His hobbies include traveling, live music, and festivals.

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