A simple pork loin, cooked slowly, with just enough sugar to give the outside a nice crust. i smoked this loin over hickory wood but you could just as easily cook it slowly in an oven. but honestly, if you have a chance to smoke anything and you’re not doing it i really don’t understand you and we probably can’t be friends.
overnight: apple cider vinegar, garlic, rosemary, honey, salt and pepper, olive oil
hickory wood chips on a 200 degree grill for 2 hours. internal temp should be around 145 before it comes off the grill. let the pork rest wrapped in foil for 30 minutes off the heat.
slice against the grain, duh