Competition Pork Loin
Need to cook 2-4 loins. The reason for that is, the smaller end of the loin has the most fat and is most tender. The bigger end is the leaner end and not as moist or tender. I cook 4 loins and will build my preliminary box. I use the small ends of two loins to build the box. If I make finals, I use the small ends off the other 2 loins to build the final box.
Course: Main
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
2 gallons 2 Apple juice
2-64 ounce 2-64 Welch's white grape juice
1 gallon 1 White vinegar
2 cups 2 Trappey's Louisiana Hot Sauce
3 lbs 3 Kosher salt
10 lbs 10 White sugar
4 4 Pork loins
Myrons Mixon Original Spice Rub
Myron Mixon Hog Sauce
Directions
- Heat up all liquid ingredients to boiling, then take off heat and whisk in sugar and salt. Make this at least day before. Put in jugs and refrigerate. Will last 45 days in fridge and you can freeze it. I use this injection on my pork loins, butts, and whole hog
- You will need about a gallon of injection for 4 loins. Inject them on Friday afternoon, do not put rub on yet. One hour before you put them on the smoker, put your rub on. I use my original rub. The reason I don’t let the rub sit on overnight is the salt in the rub draws moisture out of the meat.
- Cook the loins uncovered on the smoker at 275 degrees. Do not spritz them. You want a good bark. Cook them until the internal of the small narrow end is at 165. Don’t concern yourself with the big end, you’re not using it. Pull the loins, place in a pan and cover with foil and put in your holding box and let rest for 1 hour. While loin is resting, heat your sauce up, I use my Hog Sauce. Take some of my original rub and grind it into powder in a spice grinder. Put in the shifter. After one hour of rest, remove 2 of the loins and slice a small end into 1/4 inch slices. Sauce both sides of slices lightly, then dust one side only with rub dust. Place it in box and turn it in.
