RVTV and The Cooking Ladies
BRINED AND SMOKED PORK ON A BUN
(Makes 4 to 5 servings)
1 cup (250mL) maple or apple wood chips
1 cup (250mL) cider vinegar
½ cup (125mL) white vinegar
1 cup (125mL) apple juice
½ cup (125mL) brown sugar
2 tablespoons (30mL) salt
2.2 pounds (1kg) boneless pork loin roast
Barbecue sauce
This is enough brine for two 1-kilogram pork roasts. For
more servings, rather than go to a larger roast, do
several 1-kilogram roasts. Try to keep the roasts to a
similar size. If the roast is larger than 1 kilogram,
the cooking time will need to be increased.
We used an outdoor electric Smoker Roaster for this
recipe. The brine can be used for any style smoker
Soak one cup wood chips in a bowl
of water for 1 to 2 hours.
In a bowl, combine the
cider vinegar, white vinegar, apple juice, brown sugar,
and salt.
Pour the brine mixture
into a sealable plastic bag.
Trim excess fat from
the pork and add 1 or 2 roasts to the brine mixture.
Seal the bag tightly. Place the bag in a bowl and set it
in the refrigerator to marinade for 12 to 24 hours. Turn
the bag over a couple of times so every surface of the
pork comes in contact with the brine mixture.
Drain the wood chips
and place them in the centre of the outdoor smoker
roaster.
Place the drip
tray/water pan into the roasting pan.
Add 1 cup of water to
the drip pan.
Place the rack into the
roasting pan and lay the pork roasts on the rack.
Cover with the lid.
Turn the smoker dial to
on and the temperature dial to 275° F.
Cook for 1 1/2 to 2
hours or until the internal temperature of the pork
reaches 180° F according to an instant read meat
thermometer.
Remove the meat from
the smoker and let it stand for about 10 minutes before
slicing or pulling apart and chopping.
Spread barbecue sauce
on both sides of a bun and pile the pork on the sauce.
Serve with baked beans,
coleslaw, and dill pickles.
Recipes provided by Phyllis Hinz & Lamont Mackay
"The
Cooking Ladies"
www.thecookingladies.com
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