Smoke roasted pork loin

12 servings

Ingredients

Quantity Ingredient
3 pounds Pork loin; un-tied
1 cup Apple cider
½ cup Balsamic vinegar
¼ cup Soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Hot sauce

Directions

For the marinade, whisk all liquid ingredients until blended. Place loin in non-reactive container and pour the marinade over the loin and refrigerate overnight, turn a few times every 4-6 hours so all of the meat surface is covered with the marinade.

Remove the loin from the container and place on paper towels to dry off the marinade before lighting the grill. Discard the remaining marinade. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. When the coals turn gray place them to one side of the grill. The meat will be cooked using the indirect method. Place an aluminum pan filled with hot water next to the coals. Spray the grid with a non-stick spray and let grid heat over the hot coals. Place the loins above the water pan. Cover the grill, place bottom vents open fully and the cover vent open three quarters. Cook for 2½ hours or until the loin is fully cooked. You will need to add lit charcoal, approximately 8-12 briquettes to the hot coals halfway through the cooking process, so using a chimney starter would work best for this.

If a sauce is desired, brush the loins with your favorite barbecue sauce during the last ten minutes of cooking. If you sauce prior to this it will burn. Try without the sauce, it is very flavorful!! Recipe by: Larry Gerber seen in Northwest Herald Converted by MM_Buster v2.0l.

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