Good Eating's favorite 2012 recipes
It's a buffet of the best: Dig into our favorite recipes from last year
Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune)
2 cups hickory wood chips, optional
1. Mix 2 quarts lukewarm water, sugar, salt, vinegar, garlic and orange zest in a very large non-aluminum bowl or stockpot. Stir until sugar and salt dissolve. Add the pork roast. Cover; refrigerate overnight or up to 2 days.
2. Remove pork from the brine, discarding brine. Put pork into a glass dish. Coat well on all sides with some of the glaze. Cover; refrigerate several hours or up to 1 day.
3. Soak wood chips in a large bowl of water for at least 1 hour.
4. Prepare a charcoal grill or heat a gas grill to medium-hot. For indirect cooking, arrange coals on two sides of the grill or turn off burners in center of gas grill. Place the cooking grate in place; let it heat a few minutes.
5. Put the pork roast in the center of the grill (not directly over the heat). Add a small handful of the wood chips to the coals. (For gas grilling, wrap the soaked chips in a foil pouch, pierce it with several small holes and place directly over the heat source.) Cover the grill; cook on medium-low (about 275 degrees if you have an oven thermometer), basting frequently with some of the red chili glaze, until an instant-read thermometer registers 160 degrees, 2 1/2 to 3 hours or so. The roast should be very nicely burnished red with some crispy edges.
6. Let pork rest on cutting board, 20 minutes. Slice very thinly. Serve.
Nutrition information per serving:
210 calories, 8 g fat, 2 g saturated fat, 69 mg cholesterol, 10 g carbohydrates, 22 g protein, 1,254 mg sodium, 0 g fiber.
Sweet and spicy red chili grilling glaze
Prep: 10 minutes
Makes: 2 generous cups
Sriracha hot sauce, sambal oelek, or Chinese chili paste with garlic can be substituted for the Korean chili paste.
3/4 cup packed dark brown sugar
1/2 cup medium-heat Korean chili paste (gochujang)
1/2 cup distilled white vinegar
1/4 cup soy sauce
1 piece (2 inches long) ginger root, peeled (or 2 tablespoons refrigerated ginger puree)
2 tablespoons dark Asian sesame oil