Smoked Rack of Pork with Sweet Potato, Fennel & Mustard Gravy

Cook Time

360 mins

Cooking Method






Prep Time

45 mins




4 Bay Leaves

2 Jalapeno Peppers

1 Six Bone Rack of Pork

1 cup Salt

Salt & Freshly Ground Black Pepper

2 tbsp Smokey Apple Chipotle Rub

10 Thyme, Fresh Sprigs

1 gallon Water

Cooking Instructions

If you’ve been making classic barbecue on your Pit Boss Grill for a while, you might start getting the itch to level up your grilling game. Well we have just the recipe to start you on your journey. Chef Shaun O’Neale, MasterChef Season 7 Champ, serves up this Smoked Rack of Pork with Sweet Potato, Fennel & Mustard Gravy. Feel free to cook the Smoked Rack of Pork on its own (just use the ingredients above and the first set of instructions below) or serve up this entire sophisticated dish that goes huge on flavor.

Not only does Chef Shaun smoked and sear the rack of pork for tender, juicy, and perfectly charred meat, but he lays it on top of a caramelized sweet potato puree and covers both in an amazingly tangy mustard gravy along with fried shallots and a side of pickled puree. The whole dish may take some effort, but it will WOW your guests and leave them stunned. Save this one for that special occasion.

(Note: to make just the Smoked Rack of Pork, skip down to the first set of instructions below)

Pickled Fennel Ingredients

  • 2 Fennel Bulbs, Shaved Thin on a Mandolin
  • 1 tbsp Pickling Spice
  • 1 cup Cider Vinegar
  • 1/2 cup Sugar
  • 2 tbsp Salt
  • 1 cup Water

    • Caramelized Sweet Potato Puree

      • 2 medium Sweet Potatoes, medium dice
      • 2 tbsp Olive Oil
      • Salt & Freshly Ground Black Pepper (to taste)
      • 2 cups Water, Divided
      • 1/2 cup Whole Milk
      • 1/4 cup Heavy Cream

      Mustard Gravy

      • 1 tbsp Olive Oil
      • ¼ cup Shallot, minced finely
      • ¼ cup Bourbon
      • 1 ¼ cups Heavy Cream
      • 2 tbsp Dijon Mustard
      • 2 tbsp Whole Grain Mustard
      • 1 tbsp Italian Parsley, minced
      • Salt & Freshly Ground Black Pepper (to taste)


      • Micro arugula greens

      Best Wood Pellets for Rack of Pork

      For a milder flavor, we recommend using Apple Hardwood Pellets with this recipe.

  1. To make the rack of pork: Combine the salt, water, bay, thyme and jalapeño in a large stock pot and bring to a boil, let boil for 10 minutes until salt is dissolved.
  2. Remove from heat and let cool completely, add pork to the brine and brine overnight. Remove from the brine and rinse. Pat dry and season with Apple Chipotle seasoning and salt and pepper.
  3. Set your Pit Boss Pellet Grill to SMOKE. Place the rack of pork on the smoker with a probe inserted and cook for about 5 to 6 hours or until you reach an internal temp of 140°F.
  4. Turn the heat up to 450°F and open the heat shield.
  5. Sear the pork on all sides, once seared move to a cutting board and tent with foil, rest for 20 minutes then slice in between each bone and serve.
  6. To make the pickled fennel: Place the fennel in a bowl. In a small saucepan over medium low heat, add the pickling spice and toast for about 2 minutes or until fragrant.
  7. Add the cider vinegar and bring to a boil over high heat. Add the sugar, salt and water and bring to a boil.
  8. Cook for 10 minutes over medium high heat to meld the flavors. Strain over the fennel and set aside to cool. Once cool cover and place in the fridge until ready to use.
  9. To make the caramelized sweet potato puree: In a large pan add the olive oil over high heat until the oil is shimmering, add the sweet potatoes and cook browning on all sides.
  10. Once the sweet potatoes are caramelized add 1 cup of the water and cook until it has evaporated and repeat the process with the remaining water.
  11. In a saucepan add the milk and the cream and warm over low heat. Once the sweet potatoes are tender add them to a blender with the milk mixture and blend until smooth but be careful not to over process and turn the potatoes into glue.
  12. To make the mustard gravy: Add the olive oil to a large pan over medium high heat, once shimmering, add the shallots and cook until translucent but not browned.
  13. Add the bourbon and cooked until almost entirely reduced. Add the heavy cream and the mustard and cook for about 8 to 10 minutes stirring often until the sauce thickens and coats the back of a spoon.
  14. Stir in the parsley and season with salt and pepper.
  15. To make the fried shallots: Place the shallots in a small bowl and cover them with the milk, let soak in the milk for at least 1 hour.
  16. Drain the shallots and transfer them to a large Ziplock bag, add the flour, salt and pepper. Seal the bag and shake well to coat all the shallots in the flour. Remove from the bag shaking off the excess flour.
  17. Heat the oil to 350°F in a deep pot. Fry the shallots until golden brown then remove them to a plate lined with paper towels. Season with salt.
  18. To put it all together and plate: Spread the puree in a circle in the middle of the plate, place a small handful of the pickled fennel on one side of the puree, Place the pork leaning on the fennel, Spoon over the sauce and top with the fried shallots and the micro arugula.

Special Tools

  • Aluminum Foil
  • Large Pan
  • Paper Towels
  • Plate
  • Small Bowl
  • Small saucepan
  • Stock Pot
  • Strainer
  • Ziplock Bag

Bigger. Hotter. Heavier. Tip

About 30 minutes before smoking the rack of pork, inject them with some of the brine for even more moisture and flavor.

Diet Info

  • Flexible Dieting

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