Caribbean Smoked Pork with Green Salsa
Succulent pork smoked to perfection served with a spicy avocado salsa.
- For the pork: In a charcoal grill, light briquettes. Once charcoal briquettes begin to smolder, pile on one side of the grill. Place a disposable foil pan directly next to coals.
- In a small bowl, combine rice and tea leaves. Place two sheets of aluminum foil in a "t" shape. Place banana peels in center of foil; pour rice mixture on top of banana peels. Wrap foil tightly around mixture. Using a fork, poke several holes in packet. Place packet on top of hot coals; place rack on top.
- In a medium bowl, combine salt, pepper, paprika, onion powder, garlic powder, white vinegar and rum. Mix until thoroughly combined, rub mixture evenly over pork.
- Place pork on grill directly above foil pan, close grill lid. Smoke pork until internal temperature reaches 145°, approximately 2 hours. Remove pork from grill; let rest. Slice or shred when ready to serve.
- Once grill has cooled, remove foil packet and discard.
- Place banana slices on grill. Grill until tender approximately 30-45 seconds per side, reserve.
- For the salsa: In a blender, combine salsa ingredients; blend until smooth.
- To serve: Spread salsa on bottom of a large platter. Lay sliced or shredded pork on top of salsa. Generously distribute grilled banana slices around pork. Great served with a side of jasmine rice!
TIP: If using a gas grill with multiple racks, place foil packet on lower rack and offset pork on the higher rack. If your gas grill only has one rack, place foil packet on grill rack on the side opposite of the pork.
Recipe Courtesy of ALDI Test Kitchen