Operation Smoked Sweet Pork

 

As the days start to warm up, the itch to be outdoors grows.  The craving for grilled and smoked food grows as well. 

 

Since being introduced to Smoked Sweet Pork, my husband and I have been on the never ending mission to find a recipe that matches a version we tasted in a charming little town called New Albin, Iowa. 

 

The recipe we've found, comes pretty close to replicating the amazing flavors and product New Albin's City Meat Market has to offer -- but it really isn't quite the same.  Don't get me wrong, it is quite amazing itself -- its just not exact.

 

The recipe we use is as follows:

 

1/4 cup salt

1/4 cup white sugar 

2 tablespoons packed brown sugar

2 tablespoons ground black pepper

2 tablespoons ground white pepper

2 tablespoons onion powder

1 tablespoon garlic powder

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon ground cumin

6-10 pounds of pork tenderloin

1 cup apple juice

1/4 cup packed brown sugar

1/4 cup sweet baby ray's original BBQ sauce

 

1. If you grabbed a huge and long pork loin (which is what we do) you'll want to cut it into 3 sections and butterfly each of them open so that it is an even thickness.
2. Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the pork loin on all sides. Wrap the loins well with plastic wrap, and refrigerate at least 30 minutes prior to cooking.
3. Place the loins onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.
4. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
5. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the loins with the sauce every 30 to 45 minutes after the first hour. Cook the loins in the smoker until the meat is no longer pink and begins to "shrink"-- 6 to 10 hours. Brush the sauce onto the loins one last time 30 minutes before the loins are ready to be taken out of the smoker.
6. Once the loins are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the loins moist.