Saturday, January 1, 2011

Pork Loin Roast


I asked the butcher  to cut me a bone in pork loin roast. He did.
5.80 lbs@ 1.98 per pound.....hard to beat.
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I rubbed it with mustard

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and coated it with Jeff's Rub ( with a little extra pepper). 

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Cooked it over a placesetter in the Egg @225 for 6 hours, sprayed with apple juice a few times.

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The bark looks burnt, but doesn't taste that way.

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As you can see, its still very moist. 
 We had it with black eyed peas, cornbread and hominy for New Years day lunch.





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