Smoked Pork with Tamarind-Chili

Name: Schwein Tamarinden-Chili geräuchert
Total time: 12 h
Ingredients: 25 g Tamarindenkonzentrat; 12 g Ancho-Chilipulver; 15 g Brauner Zucker; 18 g Meersalz; 7 g Knoblauchpulver; 5 g Koriandersamen gemahlen; 6 g Schwarzer Pfeffer grob gemahlen; 2 g Zimtpulver

SmokingPorkHot SmokingHard12-16 hrs93-96 °C105-115 °CHickory + Plum

Tamarind gives this rub an intense, sour-sweet complexity complemented by red chilis and spices. Smoking over hickory wood underlines the dark, deep flavors and creates a savory crust. This recipe is inspired by Southeast Asian and Latin American BBQ culture.

Ingredients(for 1 kg)

Tamarind concentrate25 g

Ancho chili powder12 g

Brown sugar15 g

Sea salt18 g

Garlic powder7 g

Ground coriander seeds5 g

Coarsely ground black pepper6 g

Cinnamon powder2 g

Instructions

Mixing Rub and Marinating

20 minutes + 24 hours rest

Mix tamarind concentrate with all dry ingredients into a paste. Rub the pork all around with it and let it rest airtight in the refrigerator for 24 hours.

Preparing Smoker and Initial Smoking

3-4 hours

Set the smoker to 105-115 °C and fuel with hickory and plum wood. Place the meat and smoke uncovered for 3-4 hours until a firm bark forms.

Wrapped Finishing

7-10 hours

Wrap the meat tightly in butcher paper and continue cooking in the smoker until a core temperature of 93-96 °C is measured. Monitor the temperature regularly.

Resting and Pulling

90 minutes

Let the meat rest wrapped in an insulated box for at least 90 minutes. Then pull with meat forks or hands and mix with the smoking juices.

Pro Tip

Tamarind concentrate is more convenient than tamarind paste as it distributes more evenly. Adjust the amount to taste – it is very intense.

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