|Obie's Christmas Pig made with Sweet n' Heat|
|By Obie Obermark
|Unconventional technique that yields exceptionally juicy pork!|
Boneless Pork Loin or Tenderloin, Apple Juice,
Sweet n' Heat.
This recipe is easy but it's touchy and you'll ruin it if you dry 'em out.
Your best friend is a meat thermometer that you can leave in the meat while
it's cooking. Dampen the meat with just a dab of apple juice, then moderately
season the pork on all sides with Sweet n' Heat,
heavily enough for good color
but lightly enough to still see the meat through the layer of spice. Cover and
refrigerate for two hours. Using moderate (250°) indirect heat with heavy smoke,
cook TENDERLOINS for 1 hr., FULL LOINS for 2½ hrs, then season 'em again and
seal 'em in foil with a splash of apple juice. Stick a meat thermometer in the
center of the meat, and continue cookin at 250°. Your total cooking time for TENDERLOINS
is 1-2hrs, and 3-4hrs for WHOLE LOINS. The ultimate secret to loins is NOT OVERCOOKING.
Watch the thermometer like a durn hawk. When you get close to finish temperature, make a hot
box by heating an ice chest with hot (but not boiling) water. As soon as the meat thermometer
hits 156°, pull the foil-wrapped pig off the fire and put it in the hot box (after dumping
the water, of course) and don½t touch it for at least half an hour. When you’re ready to
serve, save the liquid in the foil, and let the fat separate. Discard the fat and use the rest
as a dipping sauce, or, better yet, use the Honey Apple Glaze. Slice the meat and serve.