One 3 to 4-pound pork loin
¼ cup ancho chile powder
2 tablespoons ground coriander
1 tablespoon brown sugar
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon chile de arbol powder or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
Chipotle BBQ Sauce
1 ½ cups ketchup
¼ cup sorghum syrup
¼ cup of chipotle puree
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Kosher salt and freshly ground black pepper
Start by making the rub:
In a bowl, whisk together the ancho chile powder, coriander, dry mustard, paprika, freshly ground black pepper, kosher salt, chile de arbol powder or cayenne pepper, ground cumin and dried Mexican oregano until blended. Store in a cool, dark place, tightly covered. The rub can be stored for up to 6 months.
This rub is great to have in your spice rack as it works great as an all-purpose rub for your grilling needs. Recipe yields about 1 1/2 cups.
Make the Chipotle BBQ Sauce
In a small saucepan combine the ketchup, sorghum syrup, apple cider vinegar, Dijon mustard, ancho chile powder, chipotle puree and some Kosher salt and freshly ground black pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
Grill and BBQ the Pork Loin
Prepare a grill for medium-high indirect heat. Brush the pork loin lightly with canola oil, and rub it generously with the spice rub. Let stand at room temperature for 30 minutes.
Place the pork loin over direct heat on the grill and cook until charred, about 4 minutes on each side, just to brown and mark to a golden brown.
Brush the tops generously with the Chipotle barbecue sauce; shift the pork loin to indirect heat and cover with foil to slow cook, until a meat thermometer registers an internal temperature of 145 degrees or above, about 10 to 15 minutes.
Remove the pork loin from the grill, brush it with more of the sauce and let rest for 10 minutes.
Slice and serve with the reserved BBQ Chipotle Sauce.
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Happy Grilling Season!
Chef Martin Lopez