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.
MARINADE
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
Kitchen & Cook 