Apple Cider Brined Pork Loin
Tender and juicy, Apple Cider Brined Pork Loin is slow smoked and perfect for a weekend dinner party. This recipe is made on a smoker so it is perfect for an outdoor get together.
Equipment
- Smoker
- wood chips or pellets
Ingredients
Brine
- 4 cups apple cider
- 2 Tbsp apple cider vinegar
- 3 Tbsp brown sugar
- 2 Tbsp coarse kosher salt
Pork
- 2 pounds pork loin
- 2 Tbsp BBQ seasoning
- 1 Tbsp apple pie spice
- 1 cup BBQ sauce
Instructions
- In a 6 quart pot, combine all the brine ingredients.
- Heat over medium-high and simmer for 2-3 minutes or until sugar and salt are melted.
- Cool brine to room temperature before placing pork loin into the brine. *see notes
- Cover and refrigerate for 8 hours.
- Preheat smoker to 225℉ and add smoking pellets or wood chips (depending on your smoker)
- Remove pork loin from brine and pat dry with paper towel or a kitchen towel.
- Mix BBQ seasoning and apple pie spice together in a small bowl and sprinkle evenly over top of pork loin.
- Place loin in the smoker and insert thermometer
- Close lid and allow to cook for 2 hours.
- After 2 hours, baste the loin with BBQ sauce, and let cook an additional 1 hour.
- Pork loin is ready when the internal temperature reaches 145℉
- Remove from smoker and let rest for 15 minutes before slicing.
Notes
To cool the brine quicker, pour the hot brine into a large container and place in the freezer for 30 minutes or the fridge for 45-60 minutes. The brine can also be made ahead of time and kept in the fridge for up to 24 hours before using.