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Smoked Pork Roast

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4509980

License: CC BY-SA 4.0 · Wikibooks contributors

#main course #medium difficulty #recipes using cayenne #recipes using honey #recipes using light brown sugar #recipes using paprika #recipes using pepper #recipes using pork #recipes using vinegar #recipes without cooking time #recipes without servings #smoked
Dinner Smoked

Ingredients

Scale
  • 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

Directions

  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 3–3.5 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°F with the hickory chunks. Add roast, cover, and cook until internal temperature reaches 135°F for medium rare.
  6. Remove to a plate and cover tightly with foil. Let rest 15 minutes before serving.

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