Summer is here and so is the outdoor cooking with spices that are more aromatic and delicious. Devilishly delicious BBQ pork only needs a couple of my own hand roasted curry. Get ready for this fulfilled outdoor cooking with spices session, that I am going to share with you today.

This recipe is quite easy and not intimidating at all. This is a recipe I make every summer in every possible outdoor cooking with spices session. I love using Sri Lankan flair and flavors, so I make it a point that my own hand roasted red curry mix is ready to go.

This devilish BBQ pork is my husband’s handy work, but flavors are all mine. It turns out spicy, juicy, and delicious. I do refer proven smoking techniques on YouTube and this recipe from Weekend Warrior BBQ helped me a lot to get started.

I kept flavors very Sri Lankan and spicy with red curry, little bit of color and aroma with black curry and a touch of mild curry. A good amount of salt and pepper, some mustard ginger and garlic powder also went in. I eyeballed quantities and since I had quite a large piece of pork, I wasn’t worried about over seasoning it. Use a little more than you think you will need, because smoking and long cooking time reduces the heat from chilies quite a bit.

The second important thing that we followed was to make a liquid seasoning blend by mixing curry mix powders, touch of vinegar and sugar in water to make a basting solution. It’s important to keep basting and brushing the meat with a fresh layer of solution to build flavors and prevent spices from burning.

Finally, we ended up cooking the meat on high until the internal temperature reached 180 degrees Fahrenheit, well done. We didn’t, however, cook it until it fall-apart tender and pulled pork doneness. That is just personal preference, and we ended up making some devilishly good pork sandwiches with for dinner on 4 th of July. Just in time for fireworks too.

Happy Summer to you all!