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Blue Crew Cook-Off

Back to Marinades, Sauces & Rubs

From Dan, Colts Tailgater


For those that weren't aware I took 2nd place in this years cook off. Not a bad follow up to last years win. I did this marinade and smoked two pork loins in mesquite. enjoy this recipe it is definitely a tailgating touch down.

6 servings
1½ hours 30 min prep

2 tablespoons vegetable oil
3/4 cup onions, minced
2 large garlic cloves, minced
7 ounces chipotle chiles in adobo (or to taste)
1 cup black coffee
1/2 cup cider vinegar
1/2 cup apple cider or apple juice
1/2 cup brown sugar, packed
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2-3 lbs boneless pork loin

Heat oil over medium heat in a large saucepan and add onion and garlic until onion is translucent.
Add chipotle peppers that have been removed from the sauce and finely chopped. BEWARE! Add only amount needed for your taste. Add to onions along with the adobe sauce.
Add coffee through Worcestershire Sauce and whisk to combine. Bring to a simmer and cook for 5 to 6 minutes. Remove from heat and refrigerate until chilled. (Can make the sauce ahead of time.).
Place pork loin in a deep bowl or large plastic Ziplock bag. Marinate for at least 12 hours up to 2 days. Turn the pork occasionally.
About 2 hours before grilling, remove pork from marinade. Bring the marinade to a boil (for a minimum of 5 minutes for food safety) until slightly thickened. Season with salt if desired or needed. Use 1/2 cup marinade to baste the pork and use remaining marinade to serve with the pork.
Heat grill to medium-hot and set pork, fat side down on grill. Turn and baste with the sauce until meat reaches an inernal temperature of 150 degrees F. (About 50 to 60 minutes depending on your grill) Careful not to overcook.
Let stand for juices to settle. Reheat sauce to serve with the meat.