Smoked Pork Loin w/ Mexican Dry Rub
Serves 8-10
Ingredients
To Brine
- ½ pork loin (about 2½ lbs)
- 2 gallons water, divided
- 2½ cups kosher salt
- 2 cups orange juice
- 1 cup brown sugar
- 1 tbsp black pepper
- 2 tbsp cumin
For Dry Rub
- ¼ cup kosher salt
- ¼ cup light brown sugar
- ¼ cup coarse black pepper
- 3 tbsp cumin
- 1 tbsp dried Mexican oregano
- 1 tbsp chili powder
How-to
Brine Pork Loin
- Heat one of the gallons of water to a boil. Dissolve salt in the water, and allow the mixture to cool
- Add remaining water and brine ingredients
- Trim any excess fat off the loin. Submerge in brine, cover and refrigerate for 4-8 hours
Smoke Pork Loin
- Prepare smoker and preheat to 200º
- Remove pork form brine and pat dry
- Combine all rub ingredients and coat pork. Place in smoker for about 1-1½ hours, or until the internal temperature reaches 145º
- Remove from smoker, wrap in foil and allow to rest 20 minutes
- Slice thinly, and reserve the juices that bled from the resting period to pour over top
- Serve with beans, rice and salsa -- or, great in sandwiches!