NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- pork loin roast, 4 pounds; boneless; trimmed of excess fat1
- salt1 cup
- apple cider vinegar, boiling2 cup
- ice cube1 lb
- paprika1/4 cup
- cayenne pepper2 tbsp
- light brown soft sugar2 tbsp
- lemon peel, dehydrated2 tbsp
- whole black peppercorns, cracked2 tbsp
- hickory wood chunk, forearm-sized
- honey3/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.