Smoked Pork Loin with Vinegar Mopped Crust Recipe | Yummly
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Smoked Pork Loin with Vinegar Mopped Crust

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This recipe is courtesy of Jess Pryles.


  • 4 pounds pork loin (whole)
  • 1/2 cup kosher salt
  • 1 cup brown sugar
  • 24 ounces fruit juice
  • 2 quarts cold water
  • 3 tablespoons mustard
  • 3 tablespoons Hardcore Carnivore Red Seasoning
  • 1/4 cup cider vinegar
  • 1/4 cup bbq sauce
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    1. Start by making the brine. Pour two cups of water into a small saucepan with 1 cup brown sugar and 1/2 cup salt. Place over low heat, stirring frequently until dissolved. Allow mixture to cool, then combine with remaining 1 1/2 quarts water and 24 oz. juice. Place pork loin in the brine solution and refrigerate for 2-4 hours.
    2. Fire up a smoker, pellet cooker or indirect charcoal grill to run at 225-245f.
    3. Remove the loin from the brine, and use paper towels to completely dry the surface on all sides. Apply the mustard, coating the loin thoroughly. Sprinkle on a generous coating of seasoning, then place the loin into the smoker to begin cooking. If using a probe thermometer, insert it now.
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