We’ve known Bruce Bjorkman — Mr. BBQ — for years. He lives in Oregon, but considers Central Texas the barbecue heartland. Can’t argue with those sentiments.
And Bruce knows how to cook. We’ve watched, hungrily from afar, as he regularly posts on Facebook about his smoked meat culinary adventures.
Finally, after a recent post, the light went on here at Posse headquarters: We need to get Bruce to give us his recipe.
Here it is, for dried fruit stuffed pork roast. Bruce uses a MAK grill, but you can adapt to any kind of smoker you have.
Bruce says the recipe goes back a decade or so. He had a big pork roast that he had purchased at Costco and a lot of dried fruit in the “goodie” drawer in the kitchen.
“What I like best is the wonderful fruit flavor that marries with the succulence of the pork.,” he says of the recipe. “And, as we all know, when you add smoke to just about anything, something magical happens.”
Bruce says you can use any combination of fruit: Apricots, peaches, pineapple, even candied ginger. “There have been times when all I had were pitted prunes,” he said. “And the pork roast was delicious.”
He also suggests experimenting with various herbs in place of the fruit. Enjoy.
Mr. BBQ’s dried fruit stuffed pork roast recipe
1-5 lb. pork roast
4-6 oz. dried fruit (apricots, cranberries, raisins, cherries, blueberries, etc).
3 TBSP brown sugar or your favorite sweet rub
3 TBSP chipotle
Yellow prepared mustard
In a bowl, mix the various dried fruit together. Set aside.
In another bowl, combine the sugar or sweet rub with the chipotle and set aside.
Cut the roast in half (where I shop, it’s already pre-cut, I just cut the string off) so that you have 2 semi-circle halves. With your knife, cut a one inch deep slit along the flat top of each semi-circle. Do not cut through the ends.
With your fingers, open up each slit. Add your favorite dried fruit or combination thereof. Sprinkle sweet rub lightly over flat tops of roast. Tie back together.
Lightly sprinkle outside of roast with sweet rub, then add a light coat of yellow prepared mustard. Put meat thermometer into middle of the roast.
Start grill in SMOKE mode. Let grill come to temperature.
Put the dried fruit stuffed pork roast on the grill and smoke for 3-4 hours. (I like to use a 50/50 mixture of pecan and cherry pellets). At the end of your smoke session, raise the heat to 300F and cook until internal temperature hits 145F.
When roast hits target temperature, take off, let sit for 10 minutes, then cut into ½ inch slices. Oh yeh!