Smoked Pork Roast

• 1 ea. (4 pounds) boneless pork loin roast, trimmed of excess fat
• 1 cup salt
• 2 cups boiling apple cider vinegar
• 1 pound ice cubes
• ¼ cup paprika
• 2 tbsp cayenne pepper
• 2 tbsp light brown sugar
• 2 tbsp dehydrated lemon peel
• 2 tbsp black peppercorns, cracked
• Forearm-sized hickory wood chunks
• ¾ cup honey

Ingredients for 10 servings (3.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine salt, honey, and vinegar in a 6-quart container. Add ice, cover, and shake until ice is mostly melted and brine has cooled.

   Stovetop
2. 2

   Add pork roast, toss to coat, and weigh down if needed. Refrigerate 3–3.5 hours.

3. 3

   Take roast out of brine; rinse with cold water. Pat dry with paper towels and set aside.

4. 4

   Combine seasonings and sugar. Press into all sides of meat. Set aside.

5. 5

   Preheat smoker to 200°F with the hickory chunks. Add roast, cover, and cook until internal temperature reaches 135°F for medium rare.

6. 6

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