Santa Fe Cured Pork Loin

We are a little burnt out on pork loin, but since it is New Years Day we felt like it was a requirement. This is one of our better pork loin recipes.

Ingredients:
3-4 pound boneless pork loin roast
8 cups water
1 cup sugar
6 tablespoons chili powder
2 tablespoons salt
2 tablespoons crushed thyme
1 tablespoon ground cumin
2 teaspoons coarsely ground black pepper
2 teaspoons crushed oregano

In large saucepan, heat all ingredients except pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature.

Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days.

Heat BGE to 325°. Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels.

Place roast in rack over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155°-160°.

Remove from grill and slice to serve.