Cooking with superhot chili peppers is fun. Did I really just say “fun”? Absolutely. There are few things more life affirming that cooking with some of the hottest foods in the world. Lucky for me there are more and more varieties of superhot available to cook with. Case in point – the 7 Pot Barrackpore. I got a hold of some of these in their dried form and ground them up into a spicy rub to season a center cut pork loin, then smoked it with apple wood chips for several hours. The result? Spice heaven! The meat was fork tender, spicy, and highly flavorful. I served it over a butternut squash-roasted red pepper puree and topped it with apple matchsticks and a bit of hot pepper jelly. An excellent combination.
To make the rub, combine 2-3 dried pepper pods, 3 cloves garlic, 1 teaspoon olive oil and some salt and pepper in a molcajete or other grinding dish. If you don’t have a molcajete, use a food processor, but this works so much better. Grind it all up, then add about 1/2 cup of water to form your rub mixture.
Poke the pork loin through in several places with a knife and rub it down with your spicy mixture. Set it in aluminum foil for smoking. Don’t close the foil around the meat. I just use it to keep things clean in the smoker, and to catch any juices that may ooze out.
For the smoking liquid, I filled the tray with water, apple cider vinegar and some slices from an apple I had leftover.
Smoke it for about 3 hours at 225 degrees with some applewood chips. Notice the apple theme? Apple and pork are wonderful friends. Keep an eye on your cooking time, as smokers can vary greatly. Mine took about 3 hours, but you’re looking for an internal temperature of about 150 degrees. Here is the recipe.
Smoked Pork Loin with 7 Pot Barrackpore Rub over Butternut Squash-Roasted Red Pepper Puree
- 1 2-pound center cut pork loin
- 1 cup apple cider vinegar
- 2 cups water
- 1 apple, sliced
- 2-3 dried 7 Pot Barrackpore Peppers
- 3 cloves garlic
- 1 teaspoon olive oil
- Salt to taste
- ½ cup water
- For the Puree
- 1 butternut squash
- 1 red bell pepper
- 3 cloves garlic
- 1 tablespoon chili powder – I’m using a Cajun seasoning blend
- ½ cup chicken broth, or more as needed
- Salt and pepper to taste
- 1 apple, sliced, for topping
- Pepper jam for topping
- Get your smoker heated to 225 degrees.
- To the watering pan, add apple cider vinegar, water and sliced apples.
- Make your rub by combining 7 Pot peppers, garlic, oil and salt in a blender or food processor. I used my molcajete today. Grind to form a paste.
- Add water to the paste to lighten it up.
- Add pork loin to a large bowl and add your rub. Hand rub the pepper mixture into the loin.
- Add about 1 cup apple wood chips to your smoking tray.
- Smoke the loin for about 3 hours , or until you reach an internal temperature of 150 degrees. Remove from heat and allow to rest about 5 minutes before slicing.
- Preheat oven to 350 degrees.
- While loin is cooking, split the butternut squash in half and scoop out the seeds and stringy parts. Set into a large pan with some water and bake 1 hour, skin sides down.
- 20 minutes in, wrap 3 garlic cloves in some tinfoil with a bit of salt and olive oil, then bake with the squash for 40 minutes.
- 30-40 minutes in, slice the red pepper in half lengthwise and deseed. Remove stem. Set onto a baking dish and bake the pepper about 20-30 minutes, or until skins are nice and charred.
- Remove all goods from the oven. Ensure the squash is very soft. The garlic will be very soft as well.
- Remove skins from peppers and add to a blender. Scoop out squash and add to blender. Squeeze garlic from skins and add to blender.
- To the blender, add chili powder and salt and pepper to taste. Blend a bit. Add ½ cup chicken broth and process. Add chicken stock as needed until you reach your desired consistency.
- Serve the pork loin sliced over a bed of your squash-pepper puree, then top with apple slices and some teaspoons of pepper jam.
I hope you enjoy. If you like our recipes, check out our chili pepper cookbooks.