Last modified on 4 June 2010, at 21:54

Cookbook:Smoked Pork Roast

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 1 (4 pound) boneless pork loin roast, trimmed of excess fat
  • 1 cup salt
  • 2 cups boiling apple cider vinegar
  • 1 pound ice cubes
  • 1/4 cup paprika
  • 2 tbs cayenne pepper
  • 2 tbs light brown sugar
  • 2 tbs dehydrated lemon peel
  • 2 tbs black peppercorns, cracked
  • Forearm-sized hickory wood chunks
  • 3/4 cup honey

ProcedureEdit

  1. Combine salt, honey, and vinegar in a 6-quart container. Add ice, cover, and shake until ice is mostly melted and brine has cooled.
  2. Add pork roast, toss to coat, and weigh down if needed. Refrigerate 3-3 1/2 hours.
  3. Take roast out of brine; rinse with cold water. Pat dry with paper towels and set aside.
  4. Combine seasonings and sugar. Press into all sides of meat. Set aside.
  5. Preheat smoker to 200 degrees F with the hickory chunks. Add roast, cover, and cook until internal temperature reaches 135 degrees for medium rare.
  6. Remove to a plate and cover tightly with foil. Let rest 15 minutes before serving.