Cookbook:Smoked Pork Roast
Smoked Pork Roast | |
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Category | Pork recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
edit- 1 ea. (4 pounds) boneless pork loin roast, trimmed of excess fat
- 1 cup salt
- 2 cups boiling apple cider vinegar
- 1 pound ice cubes
- ¼ cup paprika
- 2 tbsp cayenne pepper
- 2 tbsp light brown sugar
- 2 tbsp dehydrated lemon peel
- 2 tbsp black peppercorns, cracked
- Forearm-sized hickory wood chunks
- ¾ cup honey
Procedure
edit- Combine salt, honey, and vinegar in a 6-quart container. Add ice, cover, and shake until ice is mostly melted and brine has cooled.
- Add pork roast, toss to coat, and weigh down if needed. Refrigerate 3–3.5 hours.
- Take roast out of brine; rinse with cold water. Pat dry with paper towels and set aside.
- Combine seasonings and sugar. Press into all sides of meat. Set aside.
- Preheat smoker to 200°F with the hickory chunks. Add roast, cover, and cook until internal temperature reaches 135°F for medium rare.
- Remove to a plate and cover tightly with foil. Let rest 15 minutes before serving.