Mark Bacus

Smoked 🐷 loin roast with a rosemary glaze.

Cooked to perfection on my @kamadojoe Konnected 🔥.

Ingredients ⬇️
- 1 boneless pork loin roast
- jar of pickle juice
- 3 tbsp bbq seasoning of choice

Glaze
- 1 tbsp rosemary
- 1 tbsp minced garlic
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp soy sauce
- 1 tbsp butter
- 1 tbsp sriracha
- 1 tsp Worcestershire

Directions ⬇️
- Score 🐷 loin and brine in pickle juice overnight.
- Remove 🐷 from juice and coat all sides with seasoning.
- Heat smoker to 250 F indirect. Add wood of choice.
- Cook 🐷 for about 2.5-3 hours until internal hits 140-145 F.
- During🐷 cook, add glaze ingredients to pan (minus 🧈).
- Bring to a simmer until it thickens, then whisk in 🧈.
- While 🐷 is resting, smother with the glaze.
- Slice up and dig in.

#porkloin #rosemary #glaze #bacusbbq #kamadojoe

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