Do you like very hot chili pepper, then this recipe is a good choice for you. The 7 Pot Barrackpore chili pepper is a superhot chili pepper, measuring in around 1,000,000+ Scoville Heat Units. We used them in their dried form here to form our liquid rub, but fresh is just as good. Smoking pork will make it fork tender, and this rub brings the heat. Following is the recipe:

Ingredients

• 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

Cooking Directions

1. Get your smoker heated to 225 degrees.
2. To the watering pan, add apple cider vinegar, water and sliced apples.
3. Make your rub by combining 7 Pot peppers, garlic, oil and salt in a blender or food processor. I used my molcahete today. Grind to form a paste.
4. Add water to the paste to lighten it up.
5. Add pork loin to a large bowl and add your rub. Hand rub the pepper mixture into the loin.
6. Add about 1 cup apple wood chips to your smoking tray.
7. 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.
8. Preheat oven to 350 degrees.
9. 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.
10. 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.
11. 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.
12. Remove all goods from the oven. Ensure the squash is very soft. The garlic will be very soft as well.
13. Remove skins from peppers and add to a blender. Scoop out squash and add to blender. Squeeze garlic from skins and add to blender.
14. 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.
15. Serve the pork loin sliced over a bed of your squash-pepper puree, then top with apple slices and some teaspoons of pepper jam.