Brined and Smoked Pork Roast

Pork is my favorite meat to smoke; it turns out so moist and flavorful. I like to brine a roast before smoking it to add more depth of flavor.

This is always a hit when served up at a pot-luck dinner!!

If you are lucky enough to have any left-overs they make for a great pulled pork sandwich, just place the meat in a pot with a bit of water and BBQ sauce and heat through then serve it over a bun topped with coleslaw, YUMMY!!!

INGREDIENTS

5 to 6 pounds roast pork

BRINE:

4 cups water

1 cup rice vinegar

1/2 cup brown sugar

1/4 cup sea salt

1 bay leaf

1 teaspoon Prague powder #1

1 teaspoon garlic powder

1/2 teaspoon mustard seeds

1/2 teaspoon fennel seed

DRY RUB:

2 tablespoons brown sugar

2 tablespoons paprika

2 teaspoon garlic powder

1 1/2 teaspoon ground mustard powder

1 teaspoon chili powder

1/2 teaspoon ground fennel seed

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

DIRECTIONS

Mix the brine ingredients together in a sauce pan and bring to a boil, reduce heat and simmer while stirring until the sugar and salt are completely dissolved; set aside and allow to cool to room temperature.

Pour the brine mixture into a large plastic bag (I use a clear garbage bag) and add the pork roast.

Remove as much of the air as you can from the plastic bag and tie it securely; place this in the refrigerator for 24 hours.

Remove the roast from the brine and place it onto a surface lined with plastic wrap.

Mix together the rub ingredients and rub half of the mixture over the roast making sure you get it into all the creases and crevices; turn over and repeat on the other side.

Wrap with the plastic wrap and refrigerate for at least 8 hours.

Remove the roast from the plastic wrap, prepare the smoker according to manufacturer’s directions and place the roast on a rack of the smoker.

Smoke for 8 to 9 hours at 225 degrees Fahrenheit.

Remove roast from smoker, set it on a flat work station and shred it apart with two forks.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.