1 x 5 lb crown roast of pork
2–4 tablespoons Hardcore Carnivore Red seasoning
2 tablespoons vegetable oil
1 teaspoon cider vinegar
1 teaspoon achiote paste
For the salsa:
1 small firm pineapple, cored and sliced
1 large bunch cilantro
3 serrano peppers
1 medium red onion
salt to taste
- Preheat an grill set for indirect cooking to 300f.
- Sprinkle the pork seasoning liberally over the crown roast, rubbing it in well to all the crevices between the chops. Place the roast on the indirect side of the grill and cook until it reaches an internal temperature of 140f.
- Once the meat is at the correct temp, stoke the coals or light some additional fresh coals to bring the temperature of the grill up to 500f.
- In a small bowl, combine oil, vinegar and achiote paste. Use a brush to baste the roast with the paste mixture, then return to indirect cooking on the hotter grill. Cook a further 10-15 minutes until the paste sets to a lovely color.
- While the roast finishes cooking, lay the pineapple slices directly over the coals and sprinkle with a little salt. Cook 2 minutes per side, so that char marks develop but the fruit doesn’t get too soft.
- Remove the roast from the grill and cover loosely with foil to rest for 10 minutes. While the roast is resting, prepare the salsa.
- Dice the charred pineapple strips into fine pieces and place in a bowl. Roughly chop the cilantro and finely dice the onion, then add to the pineapple. Cut the stem off the chili, and finely slice into rounds. If you prefer a less spicy salsa (serrano can be fiery!) de-seed before slicing. Add the chili to the bowl along with the juice from the lime. Mix all the ingredients together and season with salt to taste.
- To serve, slice the roast into chops by cutting between the bones. Top with grilled pineapple salsa.