Spicy Pork Roast

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 1/2 teaspoons black peppercorns
• 1 1/2 teaspoons mustard seeds
• 1 tablespoon dark brown sugar
• 2 1/4 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cinnamon
• 1 (3-pound) lean boneless pork loin roast
• 4 (3-inch) chunks mesquite wood
• 6 (12-ounce) cans beer or 9 cups hot water

1. Place a nonstick skillet over medium heat until hot. Add first 4 ingredients; saute 2 minutes or until fragrant. Remove from heat; cool completely. Place mixture in a spice or coffee grinder; process until ground.
2. Combine ground spices, brown sugar, and next 5 ingredients. Trim fat from roast; rub spice mixture over roast. Place roast in a large heavy-duty zip-top plastic bag; seal and marinate in refrigerator 8 hours.
3. Soak mesquite chunks in water 30 minutes to 1 hour. Drain well.
4. Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes or until center coals are covered with gray ash. Place soaked mesquite wood chunks on top of coals. Place water pan in smoker; add beer or hot water to pan to within 1 inch of rim. Place roast on rack in smoker. Cover with lid; cook 4 hours or until a meat thermometer registers 155u0b0. Refill water pan with water; add charcoal to fire as needed. Remove roast from smoker. Cover; let stand 10 minutes or until thermometer registers 160u0b0.
5. carbo rating: 1

cumin seeds, coriander seeds, black peppercorns, mustard seeds, brown sugar, chili powder, paprika, salt, ground red pepper, ground cinnamon, pork loin roast, mesquite wood, water

Taken from www.myrecipes.com/recipe/spicy-pork-roast (may not work)