Burt Ends Pulled Pork Loin

• 1-pork loin- 4-6 pounds
• 1/2 c plain yogurt
• 1tbl-dried thyme
• 1 orange, quartered (rind on)
• 4-6 cloves of garlic, peeled and slightly "smashed"
• 1/2 can flat "Co-cola"
• 1tbl Coleman's Liquid Smoke
• In a bowl, combine:
• 1/2 c hoisin sauce (it is salty, so you do not need add'l salt)
• 1/2 c brown sugar
• 1/2 c honey
• 1/8 tsp freshly ground pepper (to your taste)
• 1/8 tsp cayenne pepper (to your taste)
• Heavy-duty aluminum foil

1. Take loin while still sitting on butcher paper and cover first with yogurt, and then sprinkle thyme evenly over top. Wrap back up in paper and place in fridge for at least an hour.
2. Remove after appropriate time served and place on adequate foil to make an upright "pan" to hold liquids. Pour the cola over loin, dribble liquid smoke along top. Place quartered oranges and garlic around loin and then place another sheet of foil on top, crimping top and bottom edges together to form a good seal.
3. Place foil "package" on grill over medium low heat, cooking until it easily pulls apart at the end, or when a meat thermometer "just" registers the appropriate temperature.
4. Remove from foil (save the juice in the foil) and place on a medium/high fire to sear the bottom side while mopping the top side with hoisin mixture. When the underside is brown, roll loin over and cover seared side with hoisin mixture. Continue to turn loin until it is deep brown and crispy all over.
5. Remove from grill and cool until you can comfortably hold with bare hands. This will help the juices to distribute throughout the loin, and also keep your hands happy.
6. When cool to the touch, I use two meat forks and begin to pull apart the meat until all done and in good, bite-sized chunks. Plate it at this stage of you wish.
7. For sauce, I reserve the juices into a saucepan, pouring through a sieve. Turn up the heat to medium high on the stove and reduce the liquid until thick, stirring as to not scorch. You can do this while "pulling" the pork. As the juice thickens, you might add some ketchup, a tablespoon of a good whisky, some more honey, or molasses, more cayenne or all of the above! Whatever tastes goodtesting all the way.
8. Remove from heat and ladle over plated pulled loin.
9. Accompany with a good traditional slaw, grilled seasonal fruit, or my favorite, a cold roasted root vegetable salad. Of course, don't forget the good hearty bread!
10. Roseann Blacher
11. 404.376.3696
12. July 2005

plain yogurt, thyme, orange, garlic, flat , liquid smoke, combine, hoisin sauce, brown sugar, honey, ground pepper, cayenne pepper, aluminum foil

Taken from www.epicurious.com/recipes/member/views/burt-ends-pulled-pork-loin-1206238 (may not work)