Hickory BBQ Pork Loin
Hickory BBQ Pork Loin gets its smoky character from an oven, not a smoker. A sweet and sharp brine of honey and hot cider vinegar seasons the lean loin through, and a rub of smoked paprika, cayenne, brown sugar and herbs sits on it overnight. Hickory chips under the rack scent the meat as it cooks low to 140°F, so the slices stay juicy and taste of barbecue.
Instructions
Put the salt, honey, 1 tbsp cracked peppercorns, hot cider vinegar and ice into a gallon-size zip-top bag. Add the pork loin, seal the bag and leave it in the refrigerator for 3 hours.
Lift the pork out of the brine and pat it dry with paper towels. Set it aside while you mix the rub.
Stir together the smoked paprika, chili powder, dark brown sugar, cayenne, the second tablespoon of cracked peppercorns, rosemary and thyme. Massage the mixture all over the pork, then refrigerate the roast overnight.
The next day, set a roasting rack in a large roasting pan and scatter a generous amount of hickory chips in the bottom of the pan. Place the pork on the rack and push a probe thermometer into the center of the roast.
Bake at 200°F until the thermometer reads 140°F inside.
Transfer the roast to a plate and let it rest uncovered for 5 minutes. Slice it thickly and serve.
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