NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- pork loin, boneless roast1
- hickory chips
- salt1 cup
- honey3/4 cup
- black peppercorns, cracked1 tbsp
- apple cider vinegar, very hot2 cup
- ice2 lb
- smoked paprika2 tbsp
- chili powder2 tbsp
- dark brown sugar2 tbsp
- cayenne pepper, heaping1 tbsp
- black peppercorns, cracked1 tbsp
- rosemary, dried1 tbsp
- thyme, dried2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine all brine ingredients in a gallon-size zip-top bag. Add pork roast and brine in the refrigerator for 3 hours.
Remove pork from brine. Pat dry with paper towels and set aside.
Combine rub ingredients. Massage into pork and refrigerate overnight.
The next day, place a roasting rack into a large roasting pan with a good amount of hickory chips in it. Insert a probe thermometer into the roast and bake at 200°F until internal temperature reaches 140°F.
Move to a plate and let rest uncovered 5 minutes. Serve thickly sliced.