Smoked Pork Roast

Ingredients

• 1815 gPork loin
• 288 gSalt
• 480 mlApple cider vinegar
• 454 gIce cream
• 28 gBell pepper
• 12 gCayenne pepper
• 25 gBrown sugar
• 12 gLemon zest
• 13 gPepper
• 1 pcsHickory wood
• 256 gHoney

Instructions

1. 1

   Prepare brine

   • Combine salt, honey and apple cider vinegar in a container (~6 qt).
   • Add ice, cover and shake until the ice is mostly melted and the brine has cooled.
2. 2

   Brine the meat

   • Add the pork loin to the cooled brine and weigh it down so it stays submerged.
   • Refrigerate for 3–3.5 hours.
3. 3

   Season

   • Remove the roast from the brine, rinse with cold water and pat dry.
   • Mix paprika, cayenne, brown sugar, dehydrated lemon peel and cracked black pepper and press the rub onto all sides of the meat.
4. 4

   Smoke

   • Preheat the smoker to 93 °C using hickory wood chunks to generate smoke.
   • Place the roast in the smoker, cover and cook until internal temp reaches 57 °C (medium rare).
5. 5

   Rest and serve

   • Remove the roast, cover tightly with foil and let rest 15 minutes.
   • Slice and serve warm.