Marinade pork loin (bone in 35#)

1 Servings

Ingredients

Quantity Ingredient
1 can Pinapple juice; ( 1 Qt )
2 tablespoons Mexican light chili powder
1 tablespoon Pascilla light chili powder
2 tablespoons Reno Red chili powder
1 tablespoon Cayenne
1 quart Cranapple juice
2 tablespoons Garlic powder
1 can Whole cranberry sauce
½ large Red onion; (minced)
¼ cup Balsamic vinegar
2 tablespoons Pepper cracked Black
1 teaspoon Fennel seed
1 tablespoon Ground rosemary
1 teaspoon MSG
5 Bay leaves
6 tablespoons Celery salt
6 tablespoons Liquid smoke; (quiet porch) just do it

Directions

Here is a marinade I came up with a couple months back, my wife says is the best I've done. If you don't have some of the chili powders just substitute your own. Good smoking to you.

Reserve your mainade and add olive oil for your mop. I marinaded this loin for 36 hours. I also cut it in half because of its size. Cut this recipe for the size of your loin. I also turned it in marinade when I had the chance. I smoked it with apple and hickory and kept the temp between 235 and 250 degrees. This was excellent.

Posted to bbq-digest by PhantomBBQ@... on Aug 15, 1998, converted by MM_Buster v2.0l.

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