Smoking pork is such a rewarding way to spend a weekend day. While it might take most of the day to get to that tender juicy payout – it is worth it every single time. When you take it a step further and marinate your pork for a day or so, you are going to have pulled pork heaven on your hands. This delicious Cumin & Beer Smoked Pork is a few day event, but you should be able to get at least two full family meals, three if you really portion it.
While you might think it’s a typo, you really need that much Cumin. In order to be able to call this a cumin forward recipe, you have to use a lot of it. You will likely want to stop in the bulk bin section of your grocery to get the full cup of ground cumin. If you try to buy it in small containers from the spice aisle, it is likely to become cost prohibitive.
Obviously, this recipe will come out best with a full sized smoker – like a Traeger 34 Pro. You can use a stacked smoker or a barrel smoker. Or you can use a smoker box and turn your regular charcoal grill into a smoker. The real need is to be able to control the temperature and keep it low and slow for several hours.
As I mentioned above, you should be able to get at least two full meals. I served it up the first night with my homemade hamburger buns and Carolina Gold BBQ Sauce. A few days later we had it again for #tacotuesday with my Gooseberry Salsa and flour tortillas. It’s also really good with some mac & cheese.
Now Let’s Get Cookin’!
Cumin & Beer Smoked Pork
Equipment
- 1 Smoker
- 1 9×9 Aluminum Baking Dish
Ingredients
- 4 lb Pork Roast/Shoulder/Butt
- 12 oz Lager or Pilsner Beer
- ¼ cup Cumin
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Oregano
- 1 tbsp Paprika
- 1 tbsp Chili Powder
Instructions
- Add all ingredients to a gallon zippered bag. Smoosh around to make sure evenly coated. Let marinate for at least 12 hours (overnight).
- Preheat smoker to 225degF.
- Remove pork from zippered bag and place in 9×9 aluminum baking dish. Pour any remaining liquid from bag over the top of the pork. Cover tightly with two layers of aluminum foil. Place on/in smoker for about 4 hours.
- Start checking for doneness around 3.5 hours. When pork falls apart with very little effort, it is done.
- Serve hot or cold, with or without sauce.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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I no longer have a smoker, but my goodness this sounds delicious!
Yum. I LOOOOVE pork! And this sounds delicious.
Oh my! This sounds so good Estelle. I can virtually taste this with your homemade buns. Mmm.
Visiting today SSPS