1 pound boneless pork roast
1 tablespoon lemon juice
1 teaspoon ground black pepper
1 teaspoon vegetable oil
2 tablespoons minced onion
1 teaspoon allspice
1 teaspoon salt
1/2 cup water
1/2 cup pecans, crushed for garnish
3 eggs, beaten
1 teaspoon honey
In a large bowl, blend lemon juice, pepper, oil, onion, allspice, salt, water, pecans and eggs. Cover and refrigerate overnight.
Stir 1 cup water into bottom of large resealable plastic bag. Seal bag and cut bag open; pour liquid into roasting pan. Cover lid and seal.
Roast uncovered 1 1 hour, turning once, until internal meat temperature reaches 185 degrees F (80 degrees C), about 30 minutes.
Remove side of roast; transfer roast to the bag with juices. Allow additional 20 minutes for gravy to cook.
Remove steamer rack from pan. Set pan on smoker rack and heat grate to 300 degrees F (150 degrees C). Pour steamer stock over meat and stir until stew is shot and gravy is thickened. Grease and flour a large baking sheet.
Place roast on steamer rack. Pour steamer over roast and massage meat by hand. Place in the cooker. Cook on 6 low for 6-7 hours or until internal meat temperature reaches 165 degrees F (75 degrees C), meat is no longer pink to the touch.
Smoke 1 to 2 hours with lid off. Remove meat from bag; reserve juices. Rub steamer rack with a damp, paper towel lined blanket. Heat stale juices in microwave or in the oven. Allow roasting to commence at least 4 hours before serving.