Ingredients

4 star anise
1 tsp cumin
1 tsp coriander
½ tsp cardamom seeds
½ tsp black peppercorns
1 tsp turmeric
½ tsp ground red chile
1 tsp salt
4 Tbsp canola oil
2.7 – 3.6 kg pork roast

Preparation

1. In a spice blender combine the first 5 spices. Grind together and add the remaining three spices. Add the spice mixture to 4 Tbsp canola oil. Coat the pork roast thoroughly. Cover with plastic wrap and refrigerate for 12-24 hours.
2. Soak a combination of apple and hickory chips while preheating your smoker to 110°C. Place the pork roast in the smoker until the internal temperature has reached 70°C or the meat appears tender. Wrap in foil and let rest for 20-30 minutes.

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