Pork Loin

• 1 3 1/2- to 4-pound boneless pork loin
• 1 recipe Hog Injection (page 21)
• 3 cups Jacks Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
• 1 recipe Tangy Sweet Sauce (page 23)

1. Place the pork roast in a medium aluminum pan.
2. Inject the loin with hog injection and let it rest, covered, in the refrigerator for 4 hours.
3. When you are ready to cook the pork, heat a smoker to 350 F.
4. Remove the pan from the refrigerator, and coat the pork all over with the rub.
5. Place it back in the pan, put the pan in the smoker, and cook for 1 1/2 hours or until its internal temperature reaches 155 F.
6. Remove the pan from the smoker and brush the tangy sweet sauce all over the pork.
7. Return it to the smoker and cook for 15 minutes.
8. Remove the pan from the smoker and let the loin rest, loosely covered, for 30 minutes.
9. Then slice it into 1/2-inch-thick slices and serve.

pork loin, recipe hog injection, south original rub, sweet sauce

Taken from www.epicurious.com/recipes/food/views/pork-loin-378522 (may not work)