K. Jones


 

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Welsh BBQ


By K. Jones, 2015-06-17

Meat:

5 to 7 pound pork loin

Dry rub:

1/2 cup of brown sugar

1/3 cup of paprika

1 tablespoon of black pepper

Salt to taste

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 tablespoon of dried basil put through a processor or coffee grinder to powderize

Mix all ingredients together and run generously on meat.  Wrap meat in plastic wrap and place in refrigerator overnight

 

Cabbage Side:

I med head of red cabbage

2 or more green apples (I use Granny Smith) cut into chunks (you determine size)

1 teaspoon cinnamon

Sage to taste

One onion finely chopped

1.5 cups of apple juice

Saute onion in oil or bacon fat until translucent;

add cabbage, apples, spices and juice;

Cover with frequent stirring.  Done wen everything has blended nicely and limp (I like to caramelize the mixture slightly)

Remove meat from fridge and place into smoker or into the oven wrapped in foil and slow roast at 250 -300 for several hours until moist and tender.

For smoker, smoke at indirect heat with charcoal and your choice of wood (apple, oak, mesquite etc) I usually smoke for four hours then finish in over at 250 for several hours until moist and tender.

Serve thinly sliced with cabbage mixture on top or on the side.

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