RCI-MT.002.0077.001

Smoked Pork Roast

Name: Smoked Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit (4 pound) boneless pork loin roast (trimmed of excess fat); 1 cup salt; 2 cups boiling apple cider vinegar; 1 pound ice cubes; 1/4 cup paprika; 2 unit tbs cayenne pepper; 2 unit tbs light brown sugar; 2 unit tbs dehydrated lemon peel; 2 unit tbs black peppercorns (cracked); 1 unit Forearm-sized hickory wood chunks; 3/4 cup honey

Smoked Pork Roast from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(4 pound) boneless pork loin roast
trimmed of excess fat
1 unit
salt
1 cup
boiling apple cider vinegar
2 cups
ice cubes
1 pound
paprika
1/4 cup
tbs cayenne pepper
2 unit
tbs light brown sugar
2 unit
tbs dehydrated lemon peel
2 unit
tbs black peppercorns
cracked
2 unit
Forearm-sized hickory wood chunks
1 unit
honey
3/4 cup

Method

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 1/2 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 degrees F with the hickory chunks. Add roast, cover, and cook until internal temperature reaches 135 degrees for medium rare.

Remove to a plate and cover tightly with foil. Let rest 15 minutes before serving.

Smoked Pork Roast

Ingredients

Method

What Makes This Variant Distinct