Ingredients
Marinade:
• 250 ml (1 c) salt
• 250 ml (1/2 c) brown sugar
• 1 can frozen apple juice concentrate
• 15 ml (1 tbsp) garlic powder
• 15 ml (1 tbsp) seasoning salt
• 15 ml (1 tbsp) soy sauce
• 125 ml (1/4 c) white sugar
• 125 ml (1/4 c) honey
• 250 ml (1 c) teriyaki, Jamaican jerk or marinade of your choice
Meat:
• Bone-in Pork Loin Roast
• 4 to 6 garlic cloves sliced in half
• Water
Preparation
Mix marinade ingredients in a large non-metallic mixing bowl. Take roast and
make random insertions with a sharp knife. Stuff the cloves of garlic into
the insertions made in the meat. Place the roast in the mixing bowl with the
marinade and add enough water to cover the roast. Seal the bowl with plastic
wrap and store in a cool place overnight. In
the morning remove the roast and allow to air dry for about 1 to 2 hours.
Smoking Method
Preheat the Bradley Smoker to 90°C (200°F). Using Apple flavor bisquettes
and leaving the damper closed smoke/cook for 6 to 10 hours depending on the
size of your roast.
To Serve
This roast is nice with stir fry vegetables and rice. Pineapple wedges add a
striking contrast – add to the Bradley Smoker for last 1/2 hour.
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