Directions:
- Rub the pork with with all the dry ingredients. Refrigerate for no longer than 24 hours in a covered dish, plastic bag or roasting pan.
- Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
- Remove loin and place in dish or what ever way your cook the loin. To make on a smoker, maintain a heat of 270-320°F for 5-6 hours. To grill, heat grill to medium low and cook for 1 1/2-2 hours. To bake, maintain a temperature of 350°F for 1-1 1/2 hours.
- Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.61 Kcal (2309 kJ) | ||
| Calories from fat | 105.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 18% | |
|---|---|---|---|
| Cholesterol | 244.13mg | 81% | |
| Sodium | 3703.28mg | 154% | |
| Potassium | 1688.52mg | 36% | |
| Total Carbs | 15.41g | 5% | |
| Sugars | 11.49g | 46% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 82.29g | 165% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.1mg | 28% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 117.3 Kcal (491 kJ) | ||
| Calories from fat | 22.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 18% | |
|---|---|---|---|
| Cholesterol | 51.91mg | 81% | |
| Sodium | 787.48mg | 154% | |
| Potassium | 359.05mg | 36% | |
| Total Carbs | 3.28g | 5% | |
| Sugars | 2.44g | 46% | |
| Dietary Fiber | 0.38g | 7% | |
| Protein | 17.5g | 165% | |
| Vitamin C | 4.3mg | 34% | |
| Iron | 1.1mg | 28% | |
| Calcium | 12.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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