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.

I rubbed it with mustard

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

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

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

As you can see, its still very moist. 

 We had it with black eyed peas, cornbread and hominy for New Years day lunch.

Print this Recipe