Shop for Hot Sauces, Salsa, Spicy Barbeque & More! If it's Fiery Foods you're after... we've got it!
Cosmic Chile
Hottest Sauces in the galaxy
Store Hours
View Cart
Hot Sauces
  Global Warming
  Habanero Heat
  Hottest Hot Sauce
Spicy Barbeque
Buffalo Wing Sauce
Jamaican Jerk
Steak Sauces
Dry Rubs & Spices
Spicy Mustard
Get Pickled
Fixin's & Drink Mixers
Party Snacks
Pepper Lights & More
Gift Baskets
Cosmic Crates
Gift Certificate
Heat Level
  Mild (0-2)
  Medium (3-5)
  Hot (6-8)
  Wow! (9-11)
  Atomic (12-14)
  Out of this World (15+)
Primary Pepper
  Scotch Bonnet
  Red Savina
  Pepper Extract
  All Natural
  Capsicum Extract
  Multiple Pepper
  Low Sodium
  No Sugar Added
  Vinegar Free
  Around the World
  Award Winning
  Rude & Crude
  Sparky's Favorites
Top Brands
  Blair's After Death
  Da' Bomb
  Dave's Insanity
  Mad Dog Inferno
  Marie Sharp's
  Ring of Fire
Facebook Like

Go Back To Previous Page


Garlic Stuffed Pork Roast
• 6 cloves of garlic
• Pork roast
• Phloyd's Dry Rub

Slice 6 cloves of garlic in half lengthwise. Pierce roast in 12 places with a small knife and insert garlic in each slit. Marinate overnight to 2 days.

Cover with a generous coat of Phamous Phloyd's Dry Rub and cook on the smoker at 200-225 degrees F. for 6-10 hours, depending on the size of the roast. Do not exceed 225 for any period of time.

If the weather is bad, place roast in a cooking bag with a little marinade and water and cook at 325 degrees for 1-3 hours, depending on the size of the roast. Slice roast and cover with Phamous Phloyd's Bar-B-Que Sauce.

Pork tenderloin is Phloyd's phavorite meat for this recipe.

Related Products to this article
Phamous Phloyd's Phamous Phloyd's Dry Rub
Phamous Phloyd's Dry Rub

Credit Cards Accepted

Copyright © 2004-2012 Sparky Boy Enterprises. All rights reserved.

Powered by InfoGears