Posted by: Wayne | May 22, 2011

Better than 72 virgins pork

Maria picked up a pork loin the last grocery run, so we got to make our favorite politically incorrect (at least the name!) meal.  The following recipe is appropriately proportioned for a 12-pound pork loin.

The night before

Mix up a solution for intramuscular injection (into the dead pig, not yourself) containing

  • 1 stick butter
  • 1.5 cup regular beer
  • 1 tsp ground cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt

Melt the butter in a saucepan, add the beer and spices, whisk together, then bring to a simmer, remove from heat, and cool.  Use an injection syringe (BIG NEEDLE) to juice up the inside of your chosen pig meat.  Apply the remaining beer to yourself oscularly.

Next, we need a sauce for the outside, containing

  • 1 cup barbecue sauce
  • 0.66 cup Dijon mustard

Mix together, then slather your sacrificial offering.

Finally, mix up a rub containing

  • 0.5  cup brown sugar
  • 1 cup white sugar
  • 0.5 cup salt
  • 4 TBSP chili powder
  • 4 tsp ground cayenne pepper
  • 2 TBSP garlic powder
  • 2 tsp ground cumin

Mix, then cut with

  • 2 additional cups brown sugar

Coat your (pig) loin with this rub, being sure not to miss anything.  Wrap the whole thing in plastic wrap, and place it in the fridge for the night.

The day of the event

Remove the dead pig from the fridge and let it set for about 30 minutes.  Drape the cut with

  • 0.5 lb bacon

This will help keep everything moist.

Prepare the smoker with the wood of choice.  We use red oak culled from our woodpile.  Get the smoker going and place the draped cut on the grate.

The meat just going on the smoker.

Baste the meat periodically with

  • apple juice (I used orange juice this time)

Basting the meat (firearm optional)

Close up of basting. Yes, that is a basting syringe in the upper right.

Feeding the firebox.

Once the internal temperature reaches at least 145 degrees (I pulled it at 160), remove the meat from the smoker and wrap in aluminum foil.

The meat is done, ready to wrap in foil.

Let the meat rest for 30-60 minutes (or just let the temperature climb a little higher and let rest for about 15).  Just make sure the internal temperature is at least 160 before you serve.  If everything works out, you should have rather tasty meat.

Meat! Bacon is in the background.



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