Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Marinade Pork Loin (Bone In 35#)

none

1 can pineapple juice; ( 1 Qt )
2 tablespoons Mexican light chili powder
1 tablespoon pascilla light chili powder
2 tablespoons Reno Red chili powder
1 tablespoon cayenne
1 quart cranapple juice
2 tablespoons garlic powder
1 can whole cranberry sauce
1/2 large red onion; (minced)
1/4 cup balsamic vinegar
2 tablespoons pepper cracked Black
1 teaspoon fennel seed
1 tablespoon ground rosemary
1 teaspoon MSG
5 bay leaves
6 tablespoons celery salt
6 tablespoons liquid smoke

Reserve your marinade and add olive oil for your mop. I marinated this loin for 36 hours. I also cut it in half because of its size. Cut this recipe for the size of your loin. I also turned it in marinade when I had the chance. I smoked it with apple and hickory and kept the temp between 235 and 250F. This was excellent. Posted to the BBQ List by Don Havranek on Aug 15, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster