Smoked Pork Loin Roast Recipe
This pork loin is perfectly seasoned and slow-smoked to perfection in a way that is sure to impress your guests and leave you wanting seconds.
Bone-in pork loin roast
4 to 6 garlic cloves sliced in half
250 Ml (1 c) salt
250 Ml (½ c) brown sugar
A can of frozen apple juice concentrate
15 Ml (1 tsp) each garlic powder, seasoning salt, and soy sauce
125 Ml (¼ c) white sugar
125 Ml (¼ c) honey
250 Ml (1 c) teriyaki, Jamaican jerk, or marinade of your choice
Mix marinade ingredients in a large non-metallic mixing bowl.
Take roast and make random insertions with a sharp knife.
Stuff the cloves of garlic into the insertions made in the meat.
Place the roast in the mixing bowl with the marinade and add enough water to cover the roast.
Seal the bowl with plastic wrap and store it in a cool place overnight.
In the morning, remove the roast and allow to air dry for about 1 to 2 hours.
Preheat the Bradley Smoker to 90°C (200°F).
Using Apple flavor bisquettes and leaving the damper closed smoke/cook for 6 to 10 hours depending on the size of your roast.
This roast is nice with stir fry vegetables and rice. Pineapple wedges add a striking contrast – add to the Bradley Smoker for the last ½ hour.