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Mississippi Style Pork Loin

Source of Recipe

Posted by Linda Roth


Recipe Introduction

Source: Hot Sauce Williams - fox8cleveland

List of Ingredients

Mississippi Rub:
2 T. course ground salt
1 T. light brown cane sugar
1 tsp. lemon pepper
1 tsp. fine ground black pepper
1 tsp. cayenne
1 tsp. chili powder
1 tsp. dry mustard
1 tsp. garlic powder
1/2 tsp. ground cinnamon
1 3-4 lb. boneless pork loin
1/2 C. yellow mustard

Mississippi Basting Sauce:
1 C. cider or red wine vinegar
1 C. hot water or broth

Barbecue Sauce:
2 C. ketchup
1 C. cider vinegar
1 stick butter
1/2 C. dark brown cane sugar
1/4 C. yellow mustard
1/2 C. white Worcestershire sauce
1 tsp. Tabasco sauce
3 whole lemons



Recipe

To make the barbecue sauce, combine the ketchup, vinegar, butter, sugar, mustard, Worcestershire sauce, Tabasco sauce and lemons in a sauce pan over medium heat.

Squeeze the juice from the lemons into the sauce through a sieve, to remove the seeds and add pulp and zest to the mixture. Bring to a boil, stirring with a wire whisk. Reduce the heat and simmer for 30 minutes. Remove the lemons before use.

To make the rub, combine the salt lemon pepper, cayenne, chili powder, dry mustard, garlic and cinnamon in a bowl and mix well. Store mixture in an airtight container in a cool dark place.

Rub or paint the pork loin with yellow mustard all over using a pastry brush. Season all over with rub. Place in your cooker and smoke for 3 to 5 hours or until the internal temperature is 145 to 160�F.

Combine the ingredients for the basting sauce and use to baste the pork after 1 1/2 hours of cook time; baste every 30 to 45 minutes.

Tip: If preferred, apple juice or pineapple juice can replace the basting sauce.
During the last 30 to 45 minutes, glaze loin using 1 cup of barbecue sauce.