Chinese BBQ Pork Loin

• 3 lb pork loin (or more)
• 2 tbsp brown sugar
• 2 tsp table salt
• 1 tsp chinese 5 spice
• 1 tsp powdered ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup hoisin sauce
• 1/4 cup ketchup
• 1 tbsp soy sauce
• 1 tbsp sherry (or rice wine)
• 1 tsp rice wine vinegar
• 1/2 tsp sesame oil
• 1/4 tsp chinese 5 spice
• 1/4 tsp powdered ginger
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

1. Trim pork loin of extra fat and silver skin.
2. Mix rub ingredients and season well.
3. Wrap in plastic wrap and refrigerate for 24 hours.
4. Set up your grill for Indirect Heat.
5. Place pork loin on your grill over the drip pan and add water.
6. Mixed BBQ sauce and refrigerate until needed.
7. Cook @ 325AF (for about 45 mins) when the pork lion has an internal temperature of 120AF glazed with sauce.
8. Continue cooking and glazing until you have an internal temperature of 145AF.
9. You should glaze about 3 or 4 times.
10. Remove from grill and cool for 15 minutes before carving and serving.
11. Serve with any extra sauce..

pork loin, brown sugar, salt, spice, powdered ginger, garlic, onion, hoisin sauce, ketchup, soy sauce, sherry, rice wine vinegar, sesame oil, spice, powdered ginger, garlic, onion

Taken from cookpad.com/us/recipes/272802-chinese-bbq-pork-loin (may not work)