Succulent, Juicy, and Delicious Yucatan Pork

This recipe is my own version of Yucatan Pork.  I love making this in the summer since it goes on the grill at a low temp for several hours.  This recipe just “speaks” summer to me with all the delicious flavors blended together.

Yucatan Pork

1 pork loin (any size you want, I use a 3 – 4 lb.)

3/4 c. Smokey Barbeque Sauce

1 large onion, sliced and separated into rings

3 jalapeno peppers, sliced

5 cloves garlic, crushed

1/2 c. Mango Sauce

Salt and Pepper to taste.

Trim the visible fat from the pork loin.  Cut the pork loin in a spiral to get it to lay flat.

Spread Smokey Barbeque Sauce, Mango Sauce, onion rings, jalapeno peppers, and garlic over the flat surface of the pork (reserve some Mango Sauce, onions, jalapenos, and garlic for the top).  Season with salt and pepper.

Roll the pork loin back up and tie with linen kitchen twine.

Top with the reserved sauce, onions, peppers, and garlic.  Season with more pepper.

Wrap in heavy-duty aluminum foil and refrigerate overnight.

Next Day:  Spoon the Mango Sauce that has pooled in the bottom of the foil onto the top of the pork loin.  Leave in the foil and place on a hot grill with indirect heat to keep the pork loin moist.  Baste several times during the grilling time with the juices.  Part way through the grilling, unwrap so the pork browns a bit.   Grill for 3 hours or until done (my grill temp was between 325 – 500 degrees).  Allow the pork loin to rest for 30 minutes to reabsorb the juices.

Slice or chop and serve with fresh salad, fresh tortillas, salsa, Chimichurrie, fresh limes, etc. for a delicious Yucatan inspired feast!.