Whenever we kill a hog with a nice white fat layer, I like to leave as much of it on as possible. If the fat is really thick, you can trim it down to about 1/4 inch thickness. The prep for this one is easy. Use a meat injector to add the melted butter and apple cider to the loin in multiple places for even coverage. I usually inject the cider first, then follow up with the butter, but I’m not sure order makes a difference.
Inject the pork all over with both melted butter and apple cider.
Next, coat the loin well with your barbecue rub of choice. Place the loin on a preheated grill or smoker at 225 degrees.
Shake on your favorite rub.
Smoke for 2 hours or until a meat thermometer in the thickest part of the loin reaches 145 degrees Fahrenheit. Remove the loin from the smoker and rest, tented loosely with foil, for 10 to 15 minutes before slicing.
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