Santa Fe Cured Pork Loin

• 3 -4 lbs boneless pork loin roast
• 8 cups water
• 1 cup sugar
• 6 tablespoons chili powder
• 2 tablespoons salt
• 2 tablespoons thyme
• 1 tablespoon ground cumin
• 2 teaspoons fresh coarse ground black pepper
• 2 teaspoons dried oregano

1. 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,.
2. 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,.
3. Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot,.
4. Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160 degrees F. Remove from grill and let rest for 15 minutes then slice to serve.

water, sugar, chili powder, salt, thyme, ground cumin, fresh coarse ground black pepper, oregano

Taken from www.food.com/recipe/santa-fe-cured-pork-loin-461745 (may not work)