Smoked Pork Chimichurri

Name: Schwein Chimichurri Geräuchert
Total time: 5 h
Ingredients: 10 g Petersilie getrocknet; 5 g Oregano getrocknet; 8 g Knoblauch granuliert; 30 ml Rotweinessig; 4 g Rotes Chilipulver; 18 g Meersalz; 5 g Schwarzer Pfeffer grob gemahlen; 20 ml Olivenöl

MarinadePorkHot SmokingEasy5-7 hrs68-72 °C115-130 °CMesquite + Cherry

Inspired by Argentine grill culture, the pork is marinated in a robust chimichurri of parsley, oregano, garlic, red wine vinegar and chili and then hot smoked. The herbs combine with the mesquite smoke for a complex, savory-fresh flavor combination. An impressive dish for special occasions.

Ingredients(for 1 kg)

Dried parsley10 g

Dried oregano5 g

Granulated garlic8 g

Red wine vinegar30 ml

Red chili powder4 g

Sea salt18 g

Coarsely ground black pepper5 g

Olive oil20 ml

Instructions

Prepare chimichurri marinade

15 minutes

Mix all ingredients thoroughly and let sit for 15 minutes so the flavors combine. Rub the meat on all sides and marinate covered in the refrigerator for 12-24 hours.

Prep and drying

30 minutes

Remove the meat from the marinade and scrape off coarse herb residue. Pat well with paper towels and let dry uncovered on a rack for 30 minutes.

Smoking

5-7 hours

Preheat the smoker to 115-130 °C with mesquite and cherry wood. Place the meat in and smoke until a core temperature of 68-72 °C. Monitor the temperature constantly.

Resting and serving

20-30 minutes

Wrap the meat in aluminum foil and rest for 20-30 minutes. Serve with freshly made chimichurri and grilled peppers.

Pro Tip

Fresh herbs in the marinade burn quickly during smoking. Therefore remove coarse herb residue before smoking and only add fresh chimichurri for serving after resting.

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